Side

Peel and cut the potatoes into small cubes or thin round slices.
Sprinkle the potatoes with salt and drain any excess water.
Heat the olive oil in a large frying pan to around 350°F.
Fry the potato slices in the hot oil until slightly golden or until tender and soft for a dryer tortilla.
Remove the potatoes from the oil and drain.
Beat the eggs and season with salt.
Mix the beaten eggs with the drained potatoes and let the mixture soak for 10 minutes.
Heat 1 tablespoon of olive oil in a frying pan until smoking hot.
Add the potato and egg mixture to the hot pan and shake to prevent sticking or burning.
After a few minutes, invert the omelette using a lid or large dish and cook until golden on the other side.
Serve the tortilla hot or cold, accompanied by a salad.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.