Instructions

1. In a large bowl, whisk together 6 eggs and a pinch of salt until well combined.
2. Peel and thinly slice 4 medium-sized potatoes into rounds.
3. In a non-stick skillet, heat 1/2 cup of olive oil over medium heat.
4. Add the sliced potatoes to the skillet and cook for about 10-15 minutes, stirring occasionally until tender but not browned.
5. Once the potatoes are cooked, remove them from the skillet and drain on paper towels to remove excess oil.
6. In the same skillet, combine the potatoes with the whisked eggs, mixing gently to avoid breaking the potatoes.
7. Return the mixture to the skillet over medium-low heat, and cook for about 5 minutes until the edges begin to set.
8. Using a large plate, carefully flip the tortilla to cook the other side. Cook for an additional 5-7 minutes.
9. Once the tortilla is cooked through and golden brown on both sides, transfer it to a serving plate.
10. Let it cool for a few minutes before slicing into wedges and serving.