Add the onion to the bowl: 5 seconds, speed 4. Lower anything that has climbed up the walls.
Add the 50 g olive oil and sauté: 10 min Varoma, speed 1.
Butterfly on: add the potatoes, hot water and a tsp of salt: 15 minutes, Varoma, soft speed. This time my potatoes were done by 12 minutes so make sure you check from minute 10 perhaps. Move the potatoes to a bowl (as they are, don’t drain them), reserve.
Do not wash bowl, remove the butterfly and add the 4 eggs, half a teaspoon of salt and freshly milled black pepper: 10 seconds, speed 4.
Return the potatoes to the bowl: 3 seconds, speed 3 (watch it, you don’t want to end up with mashed potatoes)
Drizzle a medium pan with olive oil and heat over a high heat, add the mixture and turn the heat right down, give it a gentle shake so that it all distributes well. Now, the key is to do this first part over a low heat, when it’s looking like the egg is setting, it’s time to turn it over. Grab a plate big enough to sit steadily over the frying pan, place it over it and, holding tight to the whole ensemble, flip the omelette over onto the plate, then carefully move the omelette carefully back to the pan. It will only need one minute on this side (I like it juicy), you may need a bit longer if making a larger omelette. Just don’t let it go too dry, remember the egg keeps cooking for a little while when off the heat.
To serve: cut it in wedges as if it was a cake and enjoy with a lovely mixed salad of lettuce, tomatoes, cheese, olives or cut into small squares, have cocktail sticks nearby or stick them into each square so that people can help themselves. Perfect for barbecues and tapas parties. It’s also perfect for elevenses with a cup of coffee or for a quick bite to eat with friends with a glass of red wine or a chilled beer.
You can of course just get a big chunk of crusty bread, slice it open, stick a good slice of tortilla in and have a classic Spanish sandwich: bocadillo de tortilla.