Spanish omelet with potatoes and chorizo

Peel the 300 g of potatoes and cut them into thin 3 mm slices. Peel the onion and slice it thin.

Cut the 100 g of chorizo into thin rounds, then cut each round in half.

Heat the olive oil in the skillet over medium heat, add the potatoes and onion with the salt. Cover and cook 12 minutes, stirring now and then, until they're tender.

Add the chorizo to the skillet and stir. Let it cook 2 minutes over medium heat so it releases its fat, then take it off the heat.

Crack the 6 eggs into the mixing bowl, add the pepper and beat them with a fork. Tip the contents of the skillet into the eggs and stir gently.

Put the skillet back over low heat and pour in the whole mixture. Let it cook 6 minutes without stirring, until the bottom is golden and the edges are set.

Put the flat plate over the skillet, flip in one confident move, then slide the omelet back into the skillet on its other side. Cook 4 more minutes so the eggs are fully set.

Slide the omelet onto the serving plate and let it rest 2 minutes. Cut it into wedges.