Tortilla Espanola

Heat olive oil in a 24 cm nonstick skillet over medium-low heat. Add potatoes, onion and a pinch of salt, cover and cook, stirring now and then.

Beat eggs with salt, fold in softened potatoes and onion and let it sit for 5 minutes.

Return egg and potato mixture to the skillet over medium heat and cook until the underside is set and golden.

Put a plate over the pan, flip the tortilla out, slide it back and cook the second side for about 3 minutes. Slice into wedges.