Traditional potato omelet

Wash and peel the potatoes. Cut into thin slices or small cubes.

Peel and chop the onion into small pieces.

In a large skillet, heat plenty of olive oil. Add the potatoes and onion, season with salt. Fry over medium-low heat, stirring occasionally, until the potatoes are tender.

In a bowl, beat the eggs and season with salt.

When potatoes are tender, drain and remove excess oil with paper towels. Mix the potatoes and onion with the beaten eggs.

In the same skillet, remove excess oil and leave just enough to cover the bottom. Add the egg, potato and onion mixture. Cook over medium heat for about 5 minutes or until the egg begins to set.

With the help of a plate, turn the tortilla over and cook on the other side until golden brown and cooked through.

Serve hot or at room temperature.