Tortilla with potatoes

Peel the potatoes and cut into slices, Peel the onion and slice it finely.

Heat the oil in a large pan and plunge the potato slices one at a time so as not to make them stick.

After preparing a first layer of potatoes put an onion and then another of potatoes, lightly salting each layer.

Cook on low heat for about 20-25 minutes, turning from time to time the vegetables that take hold without burning.

Meanwhile, beat the eggs with two salt, until they become frothy.

Drain the vegetables in a colander with 3 tablespoons of the cooking oil.

Transfer the vegetables to the bowl with the beaten eggs, slightly press down until will be immersed in the egg.

Let stand 15 minutes.

Heat the Pan two tablespoons of the oil and, when hot, pour the potatoes with the eggs, distributing them quickly with a scoop on the bottom of the pan.

Cook on medium-high heat, shaking the Pan often.

When the tortilla begins to take color rotate with the help of a plate.

Add the remaining oil in the Pan and let you slip the omelette.

Cook on the second side, then turn it a couple of times to finish browned and then put it on the serving dish.