1/2 cup olive oil
5 medium potatoes, cut into 1-inch pieces
1 large red onion, chopped
Salt to taste
Ground black pepper to taste
Parsley to decorate ( optional)
Heat the oil in a medium (12-inch) nonstick skillet. Roast the potatoes until crispy, golden brown and tender. Add the onion and sauté until translucent. Drain the oil (use a metal strainer if you have one) until all the oil is drained.
Return the potatoes and onions to the pan and arrange them in a single layer.Reduce heat to low.
Whisk the eggs with salt and pepper. Pour the egg mixture into the pan and use a plastic spatula to move the potatoes and onions around the eggs. While cooking, move the eggs around the potatoes from time to time to make sure they cook on the bottom so there aren’t too many eggs on top.
Place a large round plate on the pan and turn the omelet onto the plate while holding the plate with your hand.Then carefully slide the tortilla back into the pan and carefully add the onions and potatoes back to the pan along with the tortilla.
Continue cooking, shaking the pan slightly occasionally, until everything is cooked through.
To remove the omelet from the pan, place a clean plate on top of the omelet and invert it back onto the plate. Garnish with parsley (optional).
Serve with salad or as a main course or starter.Ideal for snacks. Traditionally it is served as a tapa in squares.