Spanish Omelette

A couple of years ago, a Spanish stranger spent two nights sleeping on our sofa. Don't get me wrong ... we don't usually invite people we've never met to crash at our place! But Sergio came highly recommended (he's a friend of a friend) and we were delighted that he wanted to explore Canberra. Many overseas visitors don't bother visiting Canberra, so it is fun to welcome those who do.

The first night Sergio was staying with us, I made boeuf bourguignon. The second night, he offered to cook for us ... and kindly taught me as he went! His Spanish omelette was delicious, and wonderfully simple. I made it again tonight.

4 small potatoes (washed, and sliced into about 5 mm slices)
1 large onion (peeled and sliced thinly)
4 eggs (beaten)
Olive oil
Pepper and salt

Gently fry the potato slices in olive oil. Then add the onions and cook until they're soft. Spread the potatoes and onions out evenly in the bottom of the frying pan, then pour the eggs over the top. Cook at a low temperature until eggs are cooked but not too firm. Grind pepper and salt over, to taste.