Take 6 medium-sized potatoes and place them on a chopping board.

Take one potato and cut it in half, then thinly slice each half of the potato.

Repeat the process for all potatoes.

Grab a frying pan and put it on the stove over medium heat.

Pour 1 cup of olive oil into the pan for frying.

Add 1 large-sized sliced onion and the sliced potatoes into the pan.

Fry for 10-12 minutes or until the potatoes and onions look slightly caramelized.

Place a mixing bowl on the table and put a strainer on top of it.

Remove the pan from the heat and pour the fried onion and potatoes into the strainer. The oil will strain and collect in the bowl below.

Place another mixing bowl on the table.

Take 5 large eggs and crack them one by one into the bowl.

Add the fried potato onion and potatoes from the strainer into the bowl with the eggs.

Sprinkle ½ tsp of salt over the mixture.

Using a spatula mix everything well so that the eggs coat the potatoes and onions.

Cover the bowl with an aluminum foil and let it rest for 10-15 minutes. After resting, stir the mixture with a spoon again to make sure everything is well-coated and mixed properly.

Heat the frying pan at medium temperature.

Pour 1 tablespoons of olive oil and coat the pan with it.

Add the egg, onion, and potato mixture to the pan.

Cook on high heat for 1 minute.

Reduce the heat from high to low and cook for another 3 minutes.

Place a large dish that’s slightly bigger than the surface of the pan on top of the pan.

Flip the pan upside down to transfer the omelette onto the plate.

Place the tortilla back into the pan with the fried side up. Cook the omelet for 1 minute over high heat.

Run the spatula along the sides of the tortilla to prevent it from sticking, and shake the pan slightly.

Reduce the heat to low heat and cook for another 3 minutes.

Place the large dish over the pan again and transfer the fully fried tortilla onto the dish.

Your Spanish Omelette is now ready to eat!