Tortilla de Cebolla
200 g (7 oz) pork loin
Chop the onion and fry gently in a little olive oil, stirring well to prevent it from browning. Chop the pork into small cubes and fry in a separate pan. Beat the eggs in a bowl and add to the onion, along with the pork and a pinch of salt, stirring well.
Heat a frying pan with olive oil and cook the omelette on both sides.