| • | Heat oil in a pan over medium flame. Add potatoes to it.
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| • | Stir occasionally until they turn golden and crisp.
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| • | Take out the potatoes with a slotted spoon.
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| • | Add salt and pepper to the potatoes, and toss them for a while.
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| • | Add onions in the remaining oil and sauté till they turn golden.
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| • | In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt and pepper to it. Leave it for 5-10 minutes.
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| • | Take a smaller pan and put it over medium flame.
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| • | Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the pan so that the mixture gets evenly spread.
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| • | Allow the mixture to cook for a few minutes until the crispy thin egg edge starts to pull away from the pan.
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| • | Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to the pan.
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| • | Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get cooked.
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| • | Cook for another 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. |
