Gary Rhodes' Spanish Omelette

This is another recipe Gary Rhodes' Rhodes' Around Britain.  A good Spanish omelette is such a nice thing - I add the cheese to mine which I'm not sure is authentic, but I like it slightly melting.

Gary Rhodes' Spanish Omelette

2 large potatoes, thinly sliced

1 onion, sliced

salt and freshly ground white pepper

vegetable oil for deep-frying

4 organic free-range eggs, beaten

1 teaspoon, olive oil
50g cubed blue cheese such as Stilton or Gruyère (optional)

Mix the potatoes with the sliced onion and spinkle them lightly with salt.  Heat the oil and blanch the potatoes and onions in batches and deep fry.  Cool and drain off excesss oil.  
When cooked, drain off the excess oil, mix with potatoes, onions and eggs, season with salt and pepper.  
Heat a frying pan and tricking in olive oil.  Pour in the potatoe and egg mixture and add the cheese if using.  Move with the fork as the first side is cooking.  It should take a few minutes until golden brown.  Turn the omelette to a plate then slide it back into the pan to cook the other side.  Leave to rise, best eaten warm.  
Serve with red pepper and green salad.