Spanish Omelette

Ingredients:
1kg potatoes
1 small chopped onions
50mls olive oil
4-5 eggs
salt

1. Peel the potatoes and dice into small bite size pieces.  Par-boil the potatoes for 10 minutes.  Drain and stand to dry for a couple of minutes.
2. Heat the oil in a non-stick frying pan and add the potatoes, along with the chopped onions.  Fry them slowly until tender without allowing them brown. Drain off the oil and keep aside for use later
3. Beat the eggs in a large bowl with 1/2 tsp of salt and add the potatoes and onions to eggs.  (This allows the egg mixture to blend completely around the potatoes instead of adding the eggs on the pan).
4. Return the olive oil you saved earlier to the pan, adding a little if necessary.  Pour the egg and potatoe mixture onto the pan and cook on a meduim heat intil the omelette is set on the bottom, shaking the pan to prevent the omelette sticking as it cooks.  It should be golden and not browned.
5. Place a plate over the pan, turn the omelette onto the plate and slide the omelette back onto the pan uncooked side down.  Cook until the bottom side is also golden.