Spanish Omelette

Steps

1. Julienne the onions by cutting them into thin slices.
2. Peel and cut the potatoes into uniform, thin pieces (approximately 3-4 mm thick).
3. Heat a large pan with about 500 ml of oil over medium to low heat.
4. Add the sliced onions to the hot oil first. Caramelize them by cooking for approximately 10-13 minutes, stirring occasionally.
5. Add the cut potatoes to the pan along with the caramelized onions. Continue cooking on medium to low heat for about 15 minutes, checking and moving the ingredients occasionally to ensure even cooking.
6. In a separate bowl, whisk together the eggs (about 5) and add salt; drain off any excess oil from the cooked vegetables before adding them to the eggs.
7. Stir the egg mixture into the pan with the potatoes and onions. Let this sit for about 15 minutes until the liquid has absorbed and the mixture becomes more compact.
8. Increase heat to high and cook the mixture for about 1 minute, then reduce heat to medium and continue cooking for 2-3 minutes.
9. Heat a nonstick pan thoroughly with a little oil. Pour the egg/potato mixture into this hot pan.
10. After about 3 minutes, place a plate over the pan and flip the omelette using your other arm so that it cooks on both sides.
11. Place the flipped side back in the pan. Cook for another 1 minute on high heat, then reduce to medium heat and cook for an additional 2 minutes.
12. Flip the omelette again using a plate (if desired).
13. Check doneness by poking the center; if soft, leave it to finish cooking or microwave briefly.