Spanish Omelete

Brown onion, 1, sliced
Potatoes, 2, sliced, boiled for 2 minutes, dried for 5 minutes, and slow fried in oil and salt sprinkled
Eggs, 4, beaten
Salt and Pepper
Olive oil

Heat a splash of oil in a cast iron skillet (or an oven proof stove top frying pan).

Cook the onion until it is soft and beginning to caramelise.

Add the cooked potatoes, heat them through and season.

Pour in the eggs and gently pull back the omelete from the sides as it becomes cooked.

Place the skillet under a hot grill for a minute or two until the top is cooked but not browned.

This is great served with avocado salsa and pickles.