come together.
when the potatoes are tender, scoop them off and plunge them into the eggs. mash a little the potatoes. add half a teaspoon of fine salt (or to taste), mix well, and add to the hot pan (with just a little of the olive oil you used before).
let the omelette set on the bottom, making sure the sides separate from the border of the pan. cover with a lid or a large dish and turn around the tortilla. watch out and don’t get burnt!
put the tortilla back into the pan, undone side down, and let it cook on the other side (a few seconds or one minute, depending on 