Mexican Tortilla Omelette

Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

Beat the eggs separately, then stir into the potatoes with the parsley and pinch of salt and pepper and a dash of Sprig Chipotle Adobado. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.