Microwave Spanish Omelet

Peel and slice the potatoes into rounds as thin as possible. This step is easier if you use a mandoline slicer.

Peel and slice the onion the same way.

Combine in a microwave-safe bowl.

Add 3–4 tablespoons olive oil and mix well.

Cover the bowl with plastic wrap, sealing tightly.

Microwave on high for 15 minutes.

Take out, and remove the plastic wrap, taking great care not to burn yourself.

Let cool a little (so the egg doesn’t set as soon as it’s poured over the hot potatoes and onion), then add the egg. Season with salt (a pinch for each egg and a little more for the potatoes) and mix well to incorporate.

Cook like a normal Spanish omelet. Heat a little olive oil in a skillet, pour in the mixture and let set on one side. Then flip the omelet. To do this, cover the skillet with a slightly larger plate and hold firmly in place, turn the skillet over to tip the omelet onto the plate, and then slide the omelet back into the skillet. Let the omelet set on the other side.