someone on the site the other week told me to go make one but she made it sound yukky , think i will look up the recipe an give it a go during the week but if u dont see me on here for a while you know i have done myself damage with my cooking 
The best Spanish omelette I've ever tasted was made like this:
Slice onions and potatoes (about pound coin thickness) and cook slowly in the best olive oil you've got, with enough oil to come at least halfway up the potatoes. Drain excess oil off (you can use it again if it's within a few days). The flavour of the olive oil really makes a difference!
Beat eggs (how many depends on the size of your frying pan, but you're aiming for a thick omelette - I use six in a small pan) only just enough to mix them, with a pinch of salt. Pour into the pan, mix round once, then let everything settle (poke potatoes so they go under the egg).
Cook on a very low heat with a lid on for 15-20 minutes, or more if it needs it, until mostly set. Turn the omelette over by using a large plate - take pan off heat, put plate over pan, turn whole thing upside-down, remove pan, slide omelette off plate back into pan (works best if plate is a little wet). Keep on a gentle heat until it's completely set.
Serve hot, room temperature, or cold, in wedges. Will keep for lunch the next day if you've made too much.
Usually when I'm making it I cheat and parboil the potatoes then mix them into onions fried gently in less olive oil, and often I make a thinner omelette that cooks more quickly, although it's still a very different sort of omelette to the French sort where you beat the eggs a lot and cook them quickly to keep them fluffy. The flavours are really simple (just onion and potato and olive oil, no other veg) but really really good.
