Spanish potato omelette with optional onion

Ingredients

• egg 10 pieces
• potato 1 kilogram
• white part of green onion 1 piece
• salt 1 to taste
• extra virgin olive oil 1 to taste

Tools

• knife
• bowl
• whisk
• pan
• slotted-spoon

Instructions

1. Peel, wash, and dry the potatoes. Cut them into thin slices of similar thickness.
2. If using it, finely chop the spring onion.
3. Fry the already salted potatoes in plenty of hot oil. Lower the heat and cook them slowly, adding the spring onion during cooking. When they are tender, remove them and drain them well.
4. Crack the eggs into a bowl and beat them. Add salt. Add the fried, drained potatoes and mix everything together.
5. With a little of the hot oil in the pan, pour in the mixture. Cook on one side, flip it over, and finish setting it over low heat. Check that it is also cooked on that side and remove it from the pan.

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