This is a classic dish that is basically a potato omelette. The key to the dish is to keep it simple, cook everything properly, and you’ll end up with a delicious tortilla.
Salt (to taste)
Pepper (to taste)
Start by peeling your potato, then cut in half lengthwise. Next, slice the potato into very thin slices. This is one of the keys to the dish. Slicing the potatoes very thin, will help them cook properly, and the texture will be really nice in the final dish.
Once your potatoes are prepped, sauté them in a good amount of oil. You’re actually going to add the cooking oil to the eggs later, so keep that in mind, but use enough to coat the bottom of the pan well.
When the potatoes are cooked and golden, whisk your eggs in a large bowl, then mix in your warm potatoes. The potatoes can be added directly from the pan as well (there’s no need to let them cool), which will start the cooking process.
Next, season with salt and pepper, and add the mixture to a hot pan. Even out the mixture immediately, and then allow it to set (there’s no need to stir it).
The next key to this dish is making sure that it doesn’t overcook. When the bottom has set enough to hold everything together (the top should still be very runny), use two plates to turn/flip the tortilla. One plate will be placed over the opening of the pan, and another plate will be used to catch the runny eggs that drain while you’re doing this.
Flip the plate and the pan together, and slide the tortilla (the uncooked side will now be face down) back into the pan and place it back over the heat. Make a hole in the center of the tortilla, and pour any liquid that drained onto your second plate while you were flipping, it into the hole.
Once the tortilla is flipped, it will only take a few seconds to finish cooking. The center should also be slightly liquidy at this point. The egg is fully cooked, but it will make a beautiful, silky sauce.
When it’s done, slide the tortilla onto a plate, and garnish with basil (or parsley).