spanish omelette

Peel the potatoes and cut into thick pieces. Cut the onion into small pieces.

 Heat oil in a frying pan, add potatoes and onions, simmer over low heat, while covering with a lid, for half an hour, stirring until the potatoes are soft.

 When ready, drain the potatoes and onions through a colander and save the oil that has been drained.

 Separately, beat the eggs, add potatoes, parsley, salt and pepper to them. Heat the drained oil in a small saucepan.

 Transfer the entire mixture to the prepared heated pan and cook over low heat, leveling the resulting omelette with a spatula.

 After the eggs "grab", you need to turn the omelette onto a plate, then let it slip into the pan and fry on the other side for a few more minutes.

 Then turn over again and fry on the other side, leveling with a spatula so that the omelette has an even shape.

 Then transfer to a plate, cool for ten minutes and serve.