Spanish Omelette

Description:
This has to be my all-time favourite Spanish dish. It's something that I could eat three times a day. Not too long ago, I heard a famous chef mention that you shouldn't make an omelette with more than 6 eggs as they don't cook properly. I didn't know that. Besides, I don't have a pan that big.

Ingredients:
This recipe is for a frying pan in which you'd fry one egg. In other words, a medium-sized pan.

4 eggs, beaten
About 3 medium-sized potatoes, chopped into small slices
1 medium-sized onion, finely chopped
A bit of chopped green or red pepper, if desired
Salt
Olive oil





Directions:
I fry the potatoes and onions very slowly in a bit of oil so that they 'sweat' and become tender but don't get too brown. While they're frying, I beat the eggs. You don't have to beat them a lot - just enough so that they're well-mixed.
When the potatoes and onions are done, place on a plate and salt before adding the mixture to the eggs. I don't usually salt the eggs.
Let the eggs with the potatoes and onions soak in the beaten eggs for about 20 minutes before frying the omelette.
Heat the oil in the same pan you fried the potatoes and onions in and pour in the egg mixture. Turn the heat down so the omelette doesn't cook too quickly and burn.
Check with a turner that the omelette isn't sticking to the pan. Using a plate or a lid, flip the omelette over when the sides and bottom are brown and finish cooking.
Some people like their omelette slightly runny, but I prefer mine well-done.
Let cool a bit before cutting.

* You can cook the potatoes and onions in the microwave if you wish.