Spanish Omlette (tortilla, Authentic Recipe)

Put oil into pan and heat gently. Peel the potato and cut into 3 lengthways, then slice thinly (about 3mms). Put potatoes in the oil and spread out to separate, they should be covered with the oil and simmer gently and not fry for approximately 15 to 20mins. Meanwhile, put the eggs and salt into a large jug or bowl and beat. Peel the onion and cut in half, slice thinly and cut slices in thirds, add to the eggs, beat to separate the onion. Put a metal sieve over another large bowl or the other side of the double omelette pan, pour in the potatoes to strain. Tip the potatoes into the egg mix and stir to separate. Put the pan back onto a gentle heat with approximately 2 tablespoons of oil, tip in the egg mix, cook gently for approx 15mins. Heat a grill and put the pan underneath for a couple of minutes until top is set but not too brown. If using a double omelette pan, pour out the oil (can strain into the bottle if cool enough), put this pan onto the gentle heat until the pan is hot, attach to the other side of the omelette pan and invert. Put the pan onto a low heat for 15 mins then turn heat off. Leave for 15mins. Take off lid and cover with a plate and invert to remove omelette from the pan. Can be served hot or cold.

If you haven´t got a double omelette pan, at the grill stage, make sure top is well set, but not too brown, cover with a plate and gently invert. Slide the omelette back into the pan so that what was the top is now on the bottom of the pan. Cover the pan with the plate and proceed as above.