SPANISH OMELET

• 2 big potatoes, sliced


• 1 small onion, sliced


• 4 eggs


• Salt to taste


• Olive oil

Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.

Add the eggs and salt and mix everything well in a bowl.

Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.

Cristina Lozano