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The classic Spanish Omelette, eaten as a tapa, a main meal, a snack or even between two pieces of bread as a sandwich!
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 Ingredients: for making 6 portions
200ml olive oil
4 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 large eggs
large sprig of fresh parsley
salt and freshly ground black pepper
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Method
Using a large heavy saucepan, heat the oil over a moderate heat and arrange the
potato slices in the oil in alternate layers of potato, onion and seasoning. Cook the potatoes and onion
until tender but not brown, lifting and turning the potatoes if sticking.
When done, drain the potatoes and onion, reserving 3 tablespoons of the olive oil for frying.
Beat the eggs in a large bowl, then add the potatoes, pressing down hard on them so that they
are completely covered and leave to sit for about 15 minutes.
Heat 2 tablespoons of the reserved olive oil in a large, thick bottomed frying pan and add the potato and egg mixture, quickly spreading it about the pan with
a spatula. Lower the heat to moderate, sprinkle half of the chopped parsley over the top
and shake the pan often to prevent sticking. When it looks done underneath, place a large plate tightly
over the top of the mixture (making sure it covers all of it and firmly) and flip the tortilla over, onto
the plate. Clean the pan quickly with kitchen paper and then add the remaining olive oil and slide the
tortilla back in to the pan. Continue cooking over a medium heat until the whole tortilla is firm but
still moist. Flip the tortilla on to a plate again, sprinkle with the remaining herbs and serve hot or
cold, whole or cut into portions.
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