Spanish omelette

Steps

1. Peel the potatoes and slice them into thin rounds, rub with a clean tea towel to dry them.
2. In a pan add the olive oil then cook the potatoes and onions tossing to coat with oil.
3. Turn the heat to its lowest setting, add salt and pepper, cover the frying pan and cook for 20 minutes, or until tender.
4. Turn them over halfway through and shake the pan occasionally, they are not supposed to brown very much but just gently stew.
5. Break the eggs into a large bowl and, using a fork, whisk them lightly. Season.
6. Tip the onions and potatoes into the egg bowl and mix thoroughly.
7. Put the frying pan back on the heat and add some oil. Pour the mixture into the frying pan and cook on the lowest setting for 20 - 25 mins.
8. When there is virtually no liquid egg left on the surface turn it over. Place a plate over the pan, carefully invert both so that the omelette is on the lid or plate. Cook for another two minutes.