One of the most traditional meals in Spain is Spanish Omelette, made with fried potatoes and eggs. Frequently it also includes onion and garlic, depending on region or taste.

It's called Spanish Omelette, to distiguish it from plain or "French" Omelette, with no potato filling.

It is one of the most common tapas throughout Spain and a favourite at Spanish picnics, as it can also be enjoyed cold. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a cocktail stick.

With this recipe, I participate for the first time at "My Kitchen My World" hosted by Lauren from I'll Eat You and Andrea from Nummy Kitchen.

This group travels around the world through the gastronomy of different countries. And obviously one of the featured countries of this month is Spain.

What we need: (serves 1)
- 3 eggs
- 100 gr potato, diced
- 1/4 onion, chopped
- 3 tablespoon of olive oil
- salt
- pepper (optional)

Please note for this omelette you'll need a small fry pan (about 8" / 20 cm). If you prepare it in a bigger fry pan, the omelette will be very thin and not juicy.
A pice of advice: For cooking good omelettes you must use the same pan always and only for omelettes.

How to prepare:

First, peel and dice the potato and chop the onion. In a fry pan, put olive oil over medium heat. When hot, put the choped onion and cook until it becomes transparent. When ready, add the diced potato.

While both the onion and the potato are frying, beat the eggs with some salt and pepper.
When onion and potato are ready, drain them, and add them to the beated egg.

In the omelette pan, put some drops of oil over medium heat. When hot, add the beated egg mix and reduce to low heat. Put a lid on and let the omelette fry for one side. When egg is almost completely fried, flip over to fry on its other side. You can help yourself with a plate. Let fry during a couple of minutes... Flip over again and serve.

Bon appetit!!