OMELETTE

People are generally afraid of it if it falls, burns, etc. NOTHING OF THAT! It is easy to do, the most complicated thing is to give it a point of juiciness on the inside and it is toasted on the outside, but this is achieved through practice! Each person has a different taste, I personally like it undercooked. I put the ingredients and we start ...!

Ingredients:

From 8 to 10 eggs (the amount of egg depends on how many people the omelette is for).
1 kg of potatoes
Extra virgin olive oil
1 onion (optional)
Salt

Preparation:

We peel the potatoes, wash them and dry them.
We cut into thin sheets (measure to taste). We put them in a large bowl and add salt to taste. Stir well and reserve.
We chose a large nonstick skillet. We put it on the fire and add extra virgin olive oil.
We introduce the cut and already salted potatoes and let them cook for approximately twenty minutes over low heat.
While the potatoes are being fried, in the bowl where we are going to put the potatoes later we beat the eggs, we reserve.
Peel the onion and cut as thin as possible.
In another frying pan, heat olive oil and add the onion.
We poach until it has a golden color. The onion will be done before the potatoes, so drain and add to the bowl with the beaten egg.
Remove with a slotted spoon from the pan, leaving the potatoes with as little oil as possible, well drained. Then we introduce them to the bowl with the onion and the egg.
We rest the future omelette for 15 minutes so that all the flavors come together well.
In the same pan in which we have fried the potatoes and once the oil has been removed. We cook the mixture that we have at rest. I like it undercooked, a little raw inside.
For this type of omelette we only need 4 minutes over medium-high heat on each side. It depends on how curd we want the omelette to be.
To turn it around we take a large flat plate. You can also use a pan lid.
Once it is toasted and at the point we want, we set it aside, let it rest for a few minutes and eat‼