Tradition old spanish omelette

Requirements

• A decently sized pan (about 28 centimeters)

Ingredients

• 1 kilogram of potatoes (preferably monalisa variant)
• 8 eggs
• Oil
• Salt
• (Optional) 1 Chorizo

Steps

1. Peel the potatoes
2. Wash the potatoes, and leave them in clean water for 20 minutes.
3. Now you cut up the potatoes in a bakery style but thinner.
4. Preheat the pan, and add oil till the bottom is covered
5. Add the potatoes and salt to taste. (Optionally add the chorizo and prick it with a fork).
6. Let it cook over medium-low heat, while stirring from time to time.
7. When all the potatoes seem done (golden and at least a bit crispy), remove from the pan the chorizo and oil.
8. Beat the eggs (and optionally cut up the chorizo in pieces).
9. (Optionally add the chorizo and stir the mixture) Add the eggs, and let it cook at low heat.
10. When you notice that the sides of the mixture are done, (but before everything has turn solid) flip over the pan with a plate over it and push the contents back into the pan (or flip the omelette on the air if you have the guts).
11. Wait for the other side to be done cooking.
12. Serve warm