The trick is in the wrist - Spanish omelette

Hi!! What a long time... sorry, too many assignments. Who said the Erasmus student's life was easy?

To charge all the batteries, let's eat something good. Recipe time!!

What's the most famous Spanish dish after the Paella? It can be eaten hot, cold, with ketchup, bread... and if it's done correctly, it is delicious. It's the star meal in all the Spanish celebrations and friends/family meals. I'm talking about... The Spanish omelette*, of course.
 One day, a genious decided to put the most basic ingredients together and create the most gorgeous meal. Since then, generations of grandmothers and bars have developed the recipe and improved it. However, the basic one is always the best.
 By now, you'll wondering what you do need to start cooking this awesome Spanish creation. The secret is revealed (drums, please): potatoes, eggs, onion (optional), olive oil and... salt. I know, too perfect to be true.
But nothing in life is easy... Don't understimate these simple ingredients. This recipe can be very tricky. Let's start.

Ingredients (for 4 people):
At least 4 eggs (depends on how big do you want your omelette to be)

3 big potatoes (don't put a lot of potatoes, it'd be very dry).

White Onion (it's optional, there're people who don't like onion. If you do, put as much as you want -not more than the half of the onion-).

Olive oil

Salt

Instructions:

1. Peel and cut the potatoes in thin (2-3 mm) slices, they will be done quicker -be patient, potatoes need a lot of time to be done-.
2. Chop the onion.
3. Put some olive oil in a pan.
4. Heat it.
5. Add the potatoes and the onion and reduce the heat. We want to cook the potatoes and the onion, but we don't want to fry them completely (or burn them). Be careful, the potatoes usually stick to the pan, and the onion gets burn easily.
6. Add salt to the potatoes.
7. When the potatoes are done, remove them from the pan. Drain the olive oil. Otherwise, it'd be very greasy. Add the potatoes and the onion to the eggs in a separate container.
8. Mix it
9. Put again the pan on the heat. You don't need to put more olive oil, you can use the same you used to fry the potatoes and the onion. Don't put the heat very high.
10. Add the mix of potatotes, onion and eggs.

For the next step, you'll need a big plate, enough to cover all the pan's surface. Be careful and quick.

11. When the bottom is cooked -the middle don't need to be done-, cover the pan with the plate and turn it, flipping the omelette to do the other side. This must be done very QUICKLY.
12. Wait a bit until the bottom is cooked.

The omelette surfaces should be golden-coloured. If you like the eggs very done, you can let it on the heat more time. Personally, I like when the eggs are not done completely, it's more tasty and less dry.

I like it when it looks like this

Don't worry or desperate if you aren't able to do it the first, second or third time. Spanish omelette is not easy to do. The most difficult part is flipping it. The best way to improve is practicing. Practice, practice, practice. And if you can't conseguirlo... Scramble eggs with potatoes always taste nice xD

Potatoes are not enough?
Maybe you'd like to add more ingredients. The most common ingredient to add to the Spanish omelette when potatoes are not enough are courgette. You can put some parsley too.

I hope you enjoy it!

I found this video on Youtube... It's acceptable, LOL

*In Spain, it's known as "Tortilla de patata" (Potato omelette) - we're very original naming stuff, as you'd have noticed, xD-