Nothing is written in stone in which is the perfect Spanish omelette recipe. More or less done, with onion or without it, with overcooked or undercooked potatoes, including more ingredients or just the classic ones, with more or less eggs… This is the reason why most of the times, when doing it for the first time, the result is not as it is expected. Today we will prepare an Spanish omelette with onions and, although this time we will indicate the measurements of the ingredients, the best way to do it is by eye, always maintaining proportion and balance between all the ingredients (essential not to exceed the quantity of potatos and little eggs). In any case, you will have a great Spanish omelette and even a better one if using potatoes with denomination of origin like the potato of Galicia. Shall we start?