Spanish Potato Omelet - cooking recipe

Ingredients

6 eggs, room temperature, beaten
6 medium potatoes
1 medium onion, chopped
4 Tbsp. olive oil
salt

Preparation

Peel and dice potatoes.
In skillet, saute onion and potatoes in olive oil.
Cook on medium heat until potatoes are very well done, stirring often to prevent sticking.
Drain potatoes and reserve olive oil.
Put eggs in a bowl and add drained potatoes. Let sit for 5 minutes.
Cover bottom of skillet with reserved oil. Heat over medium setting.
Add egg mixture.
Carefully test to make sure eggs are cooking uniformly, 1 1/2 to 2 minutes.
Working a spatula around the sides of the skillet, turn omelet onto a large platter.
Push gently back into skillet to cook other side for approximately 1 to 2 minutes.
For a firmer omelet, increase cooking time.