Potato omelette with onion: how to make the traditional Spanish recipe

Dinners with friends, family gatherings, an informal meal… potato omelette is one of those classics that never fails, the only dilemma is how to prepare it: with or without onion. If it is prepared with onion, the ideal proportions: eight eggs (depending on the size, they may be less) and one onion for every kilo of potatoes. Another trick: if you use spring onion it will be softer. To make it more curdled it should be cooked over low heat and for a longer time, to make it liquid inside it should be cooked over high heat and for a short time.