Spanish potato omelette with manchego cheese

Heat a 12-inch nonstick pan over medium heat with 120 ml extra virgin olive oil.

Cut the peeled potatoes into bite-size pieces 1/4 inch thick; finely chop the onions.

Saute the onions, stirring continuously, 3 to 4 minutes until lightly translucent.

Add the potatoes, coat in the oil and cook 20 to 25 minutes, stirring every 3 to 4 minutes, until golden and cooked through (test with a toothpick).

Whisk the eggs with the parsley, sea salt and black pepper; slice the manchego 1/4 inch thick.

Season the potatoes with salt and pepper, take off the heat and transfer to the eggs, reserving the oil; mix and let sit a few minutes.

Reheat the pan over low-medium heat with some of the reserved oil (or about 1 tablespoon if none is left).

Spread in half the egg mixture, lay the cheese slices in a single layer, then spread over the rest; cook 4 to 5 minutes.

Loosen the edges with a spatula, flip onto a plate slightly smaller than the pan, slide back, press down and tuck the edges toward the centre for a rounded edge; cook another 4 to 5 minutes until set.

Slide onto a serving dish; serve with a crunchy baguette.