Peel and cut the potatoes into small pieces. Rinse them and season with salt.

Heat a generous amount of olive oil in a frying pan and cook the potatoes over medium heat until soft and lightly golden.

Beat the eggs in a large bowl.

Transfer the potatoes to a plate lined with kitchen paper to remove excess oil. Add the potatoes to the beaten eggs and mix gently.

Let the mixture rest for about 5 minutes.

Heat a small non-stick frying pan with a little olive oil. Add the mixture and cook for about 1–2 minutes. Place a plate over the pan and carefully flip the tortilla. Cook the other side for another 1–2 minutes.

Let it rest for a couple of minutes before serving.