6 tbsp olive oil
1 large onion, thinly sliced
675g/1½lb waxy potatoes, peeled and thickly sliced
6 medium (US large) eggs
3 tbsp chopped fresh parsley
4 streaky bacon rashers (slices)salt and ground black pepper
1 Heat the oil in a non-stick frying pan. Add the onion and potatoes, partially cover the pan and cook gently over a low heat for 25 minutes, stirring occasionally, until the onions are really tender and the potatoes are cooked and golden.
2 Beat the eggs in a bowl and season with salt and pepper. Pour the beaten eggs into the pan over the potatoes and onion and cook over a very low heat for about 10 minutes until the omelette is set and golden brown underneath. Use a spatula to shape the omelette as it cooks.
3 Meanwhile, grill (broil) the bacon until golden brown and crisp, then break into pieces.
4 Pop the omelette under the hot grill (broiler) for 2–3 minutes until the top is just set and golden brown.
5 Sprinkle over the bacon and parsley and set aside for about 10 minutes to cool a little before cutting into wedges to serve. This Spanish omelette can be eaten warm or cold.