Spanish Omelette

Peel and julienne the onion. Fry gently in a frying pan over a very low heat, and leave to cook. Stir from time to time to make sure that it doesn't stick. The aim is to caramelise the onion. This first step will take about 30 minutes.

While the onion is cooking, peel the potatoes and cut into thin slices trying to make sure that they're all of the same thickness. Once cut, leave the potato slices in water for about 15 minutes.

Prepare a frying pan with a good deal of olive oil, adding the previously drained potatoes before the oil gets hot, and cook them over a low heat. By ensuring that the oil isn't too hot and cooking on a low heat, the potatoes will start to confit, rather than turning golden brown as they would if fried in very hot oil.

Stir the potatoes occasionally, and after around 10 minutes turn up the heat so that some of them start to brown. This will give the finished dish attractively contrasting colours on the plate.

When the potatoes are cooked, drain them to remove the excess oil. Place them in a large bowl and add the caramelised onion, making sure once again that you drain it to remove any excess oil first.

Beat the 6 eggs, and add to the potatoes and onion in the bowl, stirring with a fork until the ingredients are all well mixed.

Prepare a frying pan with a spoonful of oil - now it's time to give shape to your Spanish omelette. When the oil is hot, add the potato, onion and egg mixture to the pan and allow to cook for 3 - 4 minutes. It'll start to set. Next you need to turn it over.

Use a plate to help you to do this, return to the pan and cook until the other side is also set.

Once the omelette is cooked on both sides, turn it out of the frying pan onto a plate and it's ready to eat.