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By popular request (popular meaning my coworkers’), here’s how I cook my Spanish omelette.

Ingredients (for 4-5 people)

• 7-8 medium-sized potatos
• 1 medium-size onion
• 8 eggs
• Olive oil (I used a 450cc bottle)
• Salt
• A bit of milk (1/3 of a small glass)

Keep reading for the full recipe.

1) Peel the potatoes and put them in a bowl filled with cold water. Leave them aside for later.

2) Cut the onion in half. Remove the outermost layer and the heart.

3) Cut the onion in thin slices (around 2-3mm)

4) Put a bit of oil in a frying pan and cook the onion until it’s browning and soft.

5) Put the onion aside in a small dish for later.

6) Cut the potatoes in thin slices. 2-3 mm thick would be great. This is when it would be really useful to own a food processor. Put them back in the bowl with water after cutting.

7) You’ll end up with a bowl full of potato slices and dirty water. We want to wash away all that starch, so put the bowl under running water and remove the potatoes until the bowl is full of clear water.

8) Put all the oil in a deep frying pan, and then put the frying pan on high heat.

9) While the oil heats up, put the potatoes in a colander to drain the water, then add salt.

10) The oil should be very hot by now. Put the potatoes inside (careful with oil spilling in your hands!), and change to medium fire immediately after you finish putting all the potatoes.

A couple minutes after adding the potatoes, mash them a bit with a fork to make them softer.

Repeat the same thing two minutes later until you get tiny potato bits.

11) When the potatoes are mashed up as in the photo, put the pan back on high heat for a couple of minutes, or until the potatoes start browning.

12 ) Without turning off the heat, remove the potatoes into a colander to remove excess oil. Turn off the heat after removing all the potatoes from the frying pan. Do not wash the frying pan after this step. We’ll use it later as it is.

At this point, try a bit and add salt if needed.

13) Put the eggs in a big bowl and beat them until you get a uniform mix.

14) Add the potatoes, then the onion, and mix well.

15) Add the milk and mix again.

16) Put the frying pan again on high heat for a few seconds, until the oil starts smoking. Then pour immediately the egg-potato-onion mix.

17) Wait 10-20 seconds, then change to medium heat. Cover the frying pan almost completely, leaving a small hole for hot air to escape. 

18) Every 2 minutes shake the frying pan a bit to make sure that the egg doesn’t stick to the walls of the pan.

After 4-5 minutes since you put the mix in the pan, cover completely and leave for about 2 more minutes, until the top side of the omelette hardens a bit.

19) This is the point when you have to turn the omelette. Just grab the cover firmly and turn over the pan on top of it. Then let the omelette slide back into the pan.

20) Put on high heat again. Cover completely again and let it cook for a minute or two. Your omelette is done. Just turn it over again, this time on a big dish instead of the frying pan cover.