Spanish omelette

Ingredients

• 1 1/2 lbwaxy potatoes, peeled and sliced 3mm thick
• 1onion, large, thinly sliced
• 1 cupextra virgin olive oil, for poaching; drained off afterwards and kept
• 6eggs
• 1 1/2 tspsea salt
• 2 tbspextra virgin olive oil, for the pan

Method

1. 1

   Heat the oil in a 24cm non-stick pan over a medium-low heat and add the potatoes and onion with a teaspoon of the salt. Cook gently for about 20 minutes, turning them over now and then, until a slice crushes easily against the side of the pan.

2. 2

   Tip the lot into a colander set over a bowl and keep the oil. Beat the eggs with the rest of the salt in a large bowl, tip in the drained potatoes and onion, and leave them to sit for 10 minutes.

3. 3

   Wipe the pan, return two tablespoons of the oil you drained off and set it over a medium-high heat. Tip the mixture in, spread it level, then turn the heat to low and cook for 4 to 5 minutes until the edges are set and the top is still wet.

4. 4

   Put a large flat plate over the pan, and in one confident movement invert the pan so the tortilla lands on the plate. Slide it back into the pan uncooked side down and cook for another 4 minutes, tucking the edges under with a spatula. Rest for 10 minutes before cutting.