Spanish omelette (Tortilla de patatas)

Ingredients:

• 8 eggs
• 1-1/2 kg of potatoes
• 1 onion
• sunflower oil
• olive oil
• salt

Directions:

1. Cut the peeled potatoes into thick slices. 
2. Peel and chop the onion. And mix with the potatoes.
3. Heat sunflower oil in a large frying pan.
4. When the oil will be very hot, add the potatoes and onion and fry them with medium-low heat. The oil should almost cover them.
5. Leave in pan until the potatoes are cooked. Not burn. If you can cut a piece of potato with a spatula and it easily breaks in two, your potatoes are done.
6. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
7. Stir them with salt, garlic powder and parsley.
8. Beat the eggs separately with a fork. Pour in the potato onion mixture and mix together
9. Heat 2 tbsp of olive oil in a smaller pan with medium-high heat. Be careful not to get the pan too hot because the oil will burn.
10. When it's hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. 
11. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.
12. When almost set, invert on a plate and let the pan warm for 30 seconds or so.
13. Slide back into the pan and cook a few more minutes the other side. Slide on to a plate and cut the omelette into 6-8 pieces like a pie.

And enjoy!!