1 c olive oil
4 large potatoes, sliced
1 large onion, sliced
4 eggs
salt
Boil potatoes and onion in oil until just tender, drain while reserving oil and allow to cool. Whip eggs with salt to taste, add cooked vegetables and sit 15 minutes.
Heat 1 tb of oil in a fry pan until almost smoking and tip in egg mixture, shaking to loosen from bottom. To turn reverse onto a plate, add more oil to pan and slide tortilla back in.
Supplements: bacalau, reconstituted in several changes of water and flaked
