Tortilla de Patatas or Spanish omelette

I find that in this England people tend to think that Spanish Omelette is cooked with peppers, courgettes and herbs. The traditional Omelette is cooked basically with eggs, onion and potatoes. Although I love mine with chorizo, the ring chorizo chopped into cubes. It is just gorgeous with some crusty bread rubbed with tomato, olive oil and a sprinkle of salt.

Ingredients

150 ml of virgin olive oil

6 eggs

500 grs of Waxy potatoes

1 medium onion finely sliced

100 grs of chorizo en cubes (optional)

Here is how:

Peel  the potatoes. Cut them into thick slices. Chop the onion quite small.
Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 20 minutes, stirring occasionally until the potatoes are softened. If you are using the chorizo add in the last 5 minutes. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a low heat, using a spatula to shape the omelette into a cushion.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert a few more times, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving. I like to eat mine with crusty bread.