| • | Heat oil in a cooking pan all over normal flame. Add white potatoes to it.
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| • | Stir on occasion until they turn golden and crisp.
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| • | Take aside the white potatoes with a slotted spoon.
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| • | Add table salt and pepper to the potatoes, and toss them for a while.
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| • | Add onions in the left over oil and saute until they turn golden.
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| • | In the meanwhile, beat the egg thoroughly in a large bowl. Add the potatoes, onions, left over table salt and pepper to it. Leave it for 5-10 minutes.
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| • | Take a smaller cooking pan and put it all over normal flame.
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| • | Smear the cooking pan with a little bit of oil. Pour one-half of the potato/onion/eggs mix in the pan. Swish the cooking pan so that the mixture acquires evenly spread.
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| • | Allow the mixture to cook for a few minutes until the crispy slim egg border begins to pull aside from the pan.
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| • | Now, take a tablespoon and run it about the external edges to make certainly the egg layer has not stuck to the pan.
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| • | Slide in the spoon; lift the omelette to turn it is upper side down. By doing this, the raw side will get cooked.
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| • | Cook for some other minute or so, and then slide the omelette onto a plate.
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| • | Tortilla de Patata is ready to eat. Serve with bread and sauce.
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