This document is a recipe for a Spanish omelette from Diego López Villanueva at Peñas Albas School. It includes ingredients such as potatoes, onions, and eggs, along with detailed cooking instructions. The recipe highlights the importance of pan shape and cooking techniques to achieve the perfect omelette.

1. Spanish omelette recipe
Diego López Villanueva
Peñas Albas School
Classroom 4ªB

2. Ingredients:
5 potatoes
2 onions
6 eggs
Salt
Olive oil
Put olive oil in a pan

3. Here is my dad’s hand so you can see
the size of the pan.
The potatoes and onions must be peeled

4. Thinly slice the potatoes and then
dice the onions.

5. Put all together into the hot oil.
Add half a teaspoon of salt and
fry slowly about 15 to 20 minutes
Then beat the eggs
adding half a teaspoon of salt.

6. Important:
After 10 to 12 minutes ,you break the
potatoes while they are frying.
Take out the potatoes and drain the oil
and put them into the bowl.

7. Now you need to beat it all together
for around 20 seconds

8. Put a small amount of oil in a small and deep pan.
It is very important the shape of the pan.
When the oil is very hot, pour in
the mixture.

9. Reduce the heat and cook on a low flame
for about 10 minutes.

10. The riskiest moment:
Take the pan off the heat, put a plate over
and you need to spin the
plate and the pan together.

11. Put the omelette back in
the pan.

12. Between 5 to 7 minutes more on a low flame.
HERE IT IS!!!!!
The best omelette of the world.