Trastor's Tortilla Patatas

Pre-preparation

• If you can, get potatoes that are about a year old, they have better starch. You can sometimes buy potatoes from the previous harvest (they are cheaper, and there are 3 harvests a year).
• Good oil ("sabor de intenso" is good enough).
• Eggs!
  

Instructions

• Cut potatoes: One quick and easy way is to cut the potatoes with a peeler (after peeling it of course!).
• Put quite a bit of oil in the pan (a non-stick pan will help) and heat it until it is on the verge of boiling.
• Toss the potatoes (drain them a bit beforehand if they're very wet) into the pan and give it time to soak up the oil and grow.
• Cook the potatoes until they "fall apart in your mouth" (this is a sign that they are cooked). You also want them a bit brown and a bit crsipy.
• Scoop the potatoes out and put them in a plate/bowl/colander to allow the oil to drain out.
• Prepare a big bowl with well beat up eggs.
• Toss the potatoes into the bowl of eggs and let it sit for several minutes.
• Put the mixture in a heated pan with a thin layer of oil.
• Let it cook while shaking/jiggling the pan the entire time with one hand to make sure the mixture does not stick to the pan.
• Cap the pan using a plate or lid and flip the half-cooked tortilla onto it. (I have been told that you need to do this with a "whoop." If you don't flip in a whooping arc, the eggs leak out to the sides.)
• Reheat the pan a little and add some oil if necessary.
• Then put the other side of the tortilla back into the pan.
• Heat and jiggle.

Enjoy with bread and wine and whatever else you wish!