Spanish Potato Omelette

1Cut the peeled potatoes into thin slices, about 1/8 inch thick.

2Thinly slice the onion halves.

3In a large bowl, beat the eggs (5 large) and season with 1 teaspoon of kosher salt, (1½ teaspoons) black pepper, and cayenne pepper (1 pinch).

4Heat 1/4 cup of olive oil (½ cup) in a large non-stick skillet over medium heat.

5Add the sliced potatoes and onions to the skillet, season with the remaining 1/2 teaspoon of kosher salt, (1½ teaspoons) and cook until the potatoes are tender, about 10-15 minutes, stirring occasionally.

6Once the potatoes are cooked, remove them from the skillet and let them cool slightly.

7Add the cooked potatoes and onions to the beaten eggs (5 large) and mix well to combine.

8Heat the remaining 1/4 cup of olive oil (½ cup) in the same skillet over medium heat.

9Pour the potato and egg mixture into the skillet, spreading it evenly.

10Cook the omelette for about 5-7 minutes or until the edges start to set and the bottom is golden brown.

11Carefully flip the omelette using a large plate or lid, then slide it back into the skillet to cook the other side.

12Cook for an additional 5-7 minutes until the omelette is fully cooked and golden brown on both sides.

13Remove the omelette from the skillet and let it cool slightly before slicing and serving.

14Serve the Spanish Potato Omelette warm or at room temperature, cut into wedges or squares.

15Enjoy your delicious Spanish Potato Omelette!