Delicious potato omelete

(WTNH) -- The singing chef is back and he has a delicious recipe that's easily to make and it's basically a potato omelet.

Neil Fuentes grew up on a farm in Venezuela and and it was his mother who first taught him about cooking with fresh vegetables, farm raised meat and homemade cheeses.

Tortilla Española

Ingredients:

• 3 medium Potatoes
• 5 eggs
• 1 large onion
• Olive oil
• Salt and pepper

Directions:
Peel the potatoes and slice thinly. Do the same with the onions.
In a large sauté pan, add about 1 cup of olive oil.
Turn the heat to medium low. Once the oil is hot, add the potato and the onions, a pinch of salt and pepper to taste.
Cook the potatoes and onions in the olive oil moving constantly.
Once the potatoes start to soften, start breaking them with a spatula.
They will become really soft in about 20 minutes.
AT that point bring the heat up in order to brown them just a little bit.
In the meantime, place 5 eggs in a bowl with a pinch of salt and pepper and beat well.
Remove the potatoes from the heat. Take the potatoes out of the oil and place them in the bowl with the eggs. Mix well.
Take a smaller sauté pan and turn the heat to medium. Add some of the olive oil left from the pan where you cooked the potato. Once is hot add the mixture of the pan. Cook for about 5 minutes moving the pan from time to time, this will allow the omelet to start forming. Take the eggs off the heat and plate a dinner plate on top, with a fast move turn it around, the tortilla will now be on your plate. Add a little more olive oil to the sauté pan and slide the tortilla back in it. Cook for about 5 more minutes.
Place on a plate and enjoy.

For more information, visit www.neilfuentes.com