Spanish omelette

Slice potatoes, coat with 1/2 the oil, sprinkle with  salt & bake in a hot oven till just cooked, remove from oven. Fry the onions and garlic in remaining oil, till onions are soft, add potatoes & cook for 2-3 min till all combined, try not to break up potatoes,remove from heat. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Reheat & add a bit more oil to the pan add the egg-coated potatoes, spreading them evenly to completely cover the base of the pan. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. (can be a bit messy, so I cover the pan with a lid so the egg isn't so runny). Use a plate & a tea towel to cover the pan and invert the omelette away from the hand holding the plate Add 1 tablespoon oil to the pan and slide the omelette back into the pan on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Spanish Omelette Serve with a green salad