Spanish omelette with potatoes and onions

Ingredients
6 large eggs
2 medium sized potatoes, sliced
1/2 large onion, sliced thinly
chopped parsley, salt and pepper
5 tbsp good olive oil

Method
1. Using a non-stick saucepan, heat up the olive oil to moderate heat.

2. Fry the potatoes gently, and not let them become crispy. Set them them aside and do the same with the onions.

3. Meanwhile, beat the eggs lightly. Add the chopped parsley, salt and pepper.

4. Make sure there is enough oil to cook the omelette. Add the cooked potatoes and onions to the egg mixture and mix well.

5. Pour the mixture into the saucepan and let it cook on medium heat.

6. When the centre of the omelette is not too runny, flip the omelette carefully using a large enough flat sound plate (you will need some practice to do this!).

7. Place the omelette back on the pan and let it cook for a few more minutes. When its done, flip it back again using the same method above.

Serve either warm or cold with fresh baguette or French bread.

- Contributed by Roslina Abdullah

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