Spanish potato omelette stuffed with goat cheese and caramelized onion
Peel the potatoes and cut them into thin slices
Heat a frying pan with enough oil to cover the potatoes. Once hot, add the potato with a little salt and fry at a low heat. They should be cooked until they are soft, about 30 minutes, and drain well.
Mix the beaten eggs, potatoes and a pinch of salt in a bowl; stir to mix well and leave to stand for a couple of minutes.
Heat a few drops of olive oil in a non-stick frying pan and add half of the tortilla mixture or a little more. Stir the base a little with a wooden spoon to make it curdle sooner and leave it for about 2 minutes over a low heat.
Add the caramelized onion and the cream cheese with goat cheese log, finish adding the rest of the potato and egg mixture, leave for a few minutes and turn the omelette over with a plate, let it curdle on the other side for the same time.