Step-1Dice onions and potatoes into small pieces.
Step-2In a hot pan (take round n depth frying pan), add 10ml olive oil. Add onions and potato with a pinch of salt and fry until golden brown.
Step-3Beat the eggs in a bowl with salt.
Step-4Add the fried onion-potato mixture in the beaten eggs bowl. Mix together.
Step-5Add 10ml of olive oil and transfer the egg-onion-potato mixture and close the lid.
Step-6Cook in medium flame for 5mins.
Step-7The toughest step is the way you reverse the Omelette...remove the lid and keep a flat plate on pan. slowly reverse it. And transfer it back with the cooked side facing top in pan.
Step-8Close the lid and let it cook for 5mins.
Step-9Once done, transfer on to a plate and cut into slices as shown.
Step-10And Spanish Omelette is ready.
Step-11P.S Can add 6 eggs (saved my other egg macros for another recipe for the day)...I skipped my paneer 100g and replaced with eggs.
Step-12Buen Provecho! (enjoy your meal)