Tortilla or Spanish Omelette

4-5 potatoes (medium size)
1 onion (optional)
3-4 eggs (depending on the number of potatoes)
salt
oil (sunflower or olive)

1. Peel and cut the potatoes into the shape you prefer. Not very thick, though, and all the same size, so they don't burn.



2. Put plenty of oil into a frying pan or a pot, more or less enough to cover the potatoes. When it's hot, add the potatoes and the onion and put the lid on. Wait until they are cooked (tender, not crunchy like fried potatoes).



3. Meanwhile, beat the eggs in a bowl and add salt (however much you like).

4. Mix the potatoes/onions and the eggs in the bowl.

5. Put a wee bit of oil into the frying pan (or empty it if you fried the potatoes in the same one) and heat it. Add the mixing and turn the fire down a bit.

6. Wait until it's cooked on that side (maybe 2 minutes, but it depends on the cooker and how much cooked you want your omelette)



7. Then the tricky moment: turning the omelette. Put a plate on top of the frying pan and hold it with one hand, while you turn the frying pan with the other. It looks harder than it is. Try turning it onto the table or somewhere you can put it back into the pan from. Put it back into the frying pan. You can add a bit of oil first.



8. When it's ready, put the omelette on a plate. You can turn it again to see if it's really cooked and put it back if it's not.



That's it. Just remember that, if you have some slaves to help you, the process of peeling potatoes is faster.

* Note: Elisa will hate me for this remark, but I transformed my meat recipes into vegetarian ones for her too: If you need meat (because your French, for example), you can add cubes of bacon or ham to the omelette, or slices of sausage. In fact I'd say you can add whatever comes to you mind (tough, wait Henriikka, no chocolate cake!).