Classic Spanish potato omelette

In a large non-stick frypan heat half amount of olive oil over medium heat. Sprinkle in sliced onion and lightly cook until tender and light in colour, remove and set aside.

Using the same pan add remaining olive oil and sliced potatoes. Cook until lightly golden in colour or until cooked throughout.

Meanwhile, beat eggs together with salt and pepper, add cooked onions and pour into frypan along with potatoes, gently stirring, allowing egg mixture to cover all ingredients.

Reduce heat and cook until eggs begin to brown on the bottom. Loosen bottom of omelette with a spatula, place a large plate over omelette, gently turn onto plate and return omelette to pan to complete cooking process, approximately five minutes.

Remove from pan and serve warm alongside crispy bread and a side of fresh tossed salad.