Тоrtilla - the Spanish omelette

The known Spanish dish submitted at all restaurants of the country and houses of citizens of Spain.
In a basis of an omelette the potato lays.

Components

Potato - 300 g
Eggs - 5 Pieces
Small bulb - 1 Pieces
Tomatoes - 1 Pieces
Green peas - 1 glass
Sunflower oil - 3 ст л
Salt and pepper - to taste

Preparation
Potato to wash, clear and very finely to cut. Also finely to cut a bulb. A potato to pour out on a frying pan with разогретым oil, to fry within 5 minutes, periodically stirring slowly. There to add an onions, to cover and fry ешё some minutes.
At this time eggs to shake up a plug in the big bowl, to add salt and pepper. When a potato with an onions will reach readiness, to pour out on a frying pan a peas and the cut tomato. Even more some minutes. After that contents of a frying pan to add in a bowl with eggs, properly to mix and back to lay out on a frying pan. To finish to readiness on slow fire within 15 minutes. As soon as the liquid will evaporate, to turn an omelette and to prepare for 5 more minutes. Тоrтillaya it is ready to submission on a table.