Spanish Omelette (Tortilla de Patatas)

Cut the potatoes into small bite size pieces, about 1-inch. Give the potatoes a good rinse in cold water. Add the salt to the potatoes and give then a shake in a colander.

Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking. Remove from pan and drain on kitchen towels. Set aside. Keep the oil in the pan over a low heat.

Whisk the eggs in a large mixing bowl. Add potatoes to the egg mixture. Pour your mixture into your prepared pan. Turn heat to medium-low and cover. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 5-7 minutes.

Can be straight away or cold.