A Recipe: a potato Spanish omelette by Mikel Larrayoz

We will start peeling, washing and chopping the potatoes. In this case we can cut them thin or in small cubes, as we like. On the other hand we will also have to peel the onion and chop it. We will heat a frying pan with plenty of olive oil and when it is warm we will incorporate the potatoes with all the chopped onion.
The potatoes will be frying little by little with the onion and while they are doing it we will open the eggs, toss them in a big bowl and beat them and wait until the potatoes and the onion are ready. When they are ready we will remove them with a slotted spoon to drain the excess oil and we will incorporate them little by little into the eggs, we will pour salt to taste and we will remove everything so that all the ingredients and the berry potato are absorbed a little bit. egg.
 We will remove almost all the oil from the pan, leaving only a little so that the tortilla does not stick. We will mix the egg, potatoes and onion and make sure everything is level. We will let the bottom part of the pan and then we will turn it around helping us with a dish that fits well in the circumference of the pan or maybe a little bigger, but not too much.
 We will throw the tortilla back to the pan for the part that is not made and we will compact it well with a fork by the side, we will let it be done by that part and it will be ready to eat.