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 Potatoes,Omelet 

RECIPE INGREDIENTS
1 1/2 lb potatoes  
1 1/3 cups olive oil  
salt  
6 eggs  

DIRECTIONS
Peel and rinse the potatoes, then slice finely and pat dry with a cloth.

 
Heat the oil in a deep skillet (frying pan) and add the potatoes. Deep-fry on medium heat, with a lid on, for 20-30 minutes, stirring occasionally. The pieces should be soft but not brown. When the potatoes are cooked, remove from the pan and drain in a colander. Add a little salt.

 
Beat the eggs lightly, just enough to mix the whites and the yolks. Add salt if necessary. Mix in the potatoes, stirring with a fork.

 
Heat a little of the oil again - just enough to cover the base of the skillet - and add the egg mixture, shaking the pan to avoid sticking. Cook for 2 minutes, or until just set.

 
Cover the pan with a wide plate or lid, then, holding it firmly with the flat of your hand, turn the pan upside-down. Slide the omelet from the plate or lid back into the pan and cook the other side for 1-2 minutes. It should be quite runny inside. Transfer to a large plate and serve.