Spanish Potato Omelette

1/2 cup olive oil

1/2 lb potatoes, thinly sliced

Salt and pepper to taste

1 large onion, thinly sliced

4 eggs

Salt and pepper to taste

2 tomatoes, peeled, seeded and coarsley chopped

2 green onions,chopped

In a large frying pan or skillet, heat olive oil over med-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

Once the potatoes are golden, stir in the onions. Cook, stirring occasionally until the onions soften and begin to brown

Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine.

Reduce heat to low and cook until eggs begin to brown on the bottom.

Loosen bottom of omelete with a spatula , invert a large plate over the pan, and carefully turn the omelette out on to it.

Slide the omelette back into the pan with the uncooked side down.Cook until eggs are set.Garnish omelette with tomato and green onion and serve warm