Spanish Omelette(Tortilla Espanola) - cooking recipe

Ingredients

olive oil for frying
1 large onion, peeled and cut fine
1 clove garlic, chopped
2 medium potatoes, peeled and cut fine
salt and pepper to taste
6 eggs

Preparation

Warm olive oil in a large nonstick frying pan.
Add the onion and garlic and fry until done.
Add the potatoes and salt and pepper.
Fry potatoes until done (not too brown).
Remove from heat and drain off the excess oil.
In a large bowl, beat the egg whites with a little water.
Add egg yolks and beat again.
Then add potatoes and onions to mixture and blend thoroughly.
Pour into hot pan.
Do not fold over the omelette but allow the underside to cook.
Keep a spatula moving around the edges to make sure it doesn't stick.
When underside is golden brown, place a plate or pan lid over the pan and slowly up the tortilla onto the plate.
Then replace in pan with the uncooked side down.
Cook until brown.