- 600g potatoes (four potatoes)
- 4 eggs
- 1 onion, rosemary, extra-virgin olive oil
- salt and pepper
Peel the potato and onion and cut them into very thin round slices, sauté in hot oil, in a 26-diameter Cosmos non-stick frying pan. Add salt and pepper to taste, with some chopped rosemary.
Beat the eggs in a bowl, add salt and pepper, and add to the browned vegetables. Mix well and pour into the hot frying pan you have already used.
Turn down the heat, let the mixture brown, moving it every now and then to stop it sticking, then turn it over onto the other side to complete the cooking (about 10 minutes).
Cut the tortilla into small cubes and serve barely warm or cold.
The tortilla should be fairly thick and thus needs to be cooked in a suitable pan.