Spanish Omelette

Method

1. Slice potatoes and onions into 3mm wide pieces. Saute it in heaps of olive oil for 10-15 minutes and add a pinch of salt.
2. Crack and scramble 6 eggs into a bowl. Put the cooked onions and potatoes into the bowl that you cracked your eggs into. Let it sit for 5 minutes to emulsify.
3. After 5 minutes, tip the mixture back to the pan. Wait for 3 minutes until eggs are cooked.
4. Once the eggs are cooked, place a plate on top of your pan and flip it over.
5. Finish with a big handful of watercress, heavy pinch of salt, and drizzle of olive oil.