Spanish Omelet

A

• ¼ cup olive oil
• ½ pound onions, peeled and finely chopped
• ¼

1. In a 10-inch Teflon frying pan, combine ingredients included in A and sauté for 10 minutes over low heat, stirring occasionally.
2. Strain in a colander. Reserve onions and pour oil back into the frying pan.
3. Add potatoes and salt included in B, mix, cover, and cook over low heat for 25 minutes