Peel the potatoes and, if necessary, wash and dry them. Then we cut them into fine and small pieces. We will do it with a knife, no mandolin or robot, to properly control the size and thickness of the cut.
Heat the oil in a frying pan and, when it starts to smoke, add all the potatoes at once. Then lower the heat to medium and we poach slowly, stirring from time to time so they don’t stick together or stick to the bottom. We want a tender potato that is not toasted.
While the potato is cooking, add all the eggs to a large container and stir while breaking them. You don’t have to beat or incorporate air, you just have to stir a little. Add salt to the eggs and reserve.
When the potato is ready, remove it to a colander and let it drain excess oil for a couple of minutes while it cools down a bit. Then we add it to the container with the eggs and salt again. Stir and let stand for a few minutes to obtain a well-integrated mixture.
We heat a 22cm frying pan and, when it takes temperature, we grease it with a little olive oil. Let’s pour the previous mixture inside, lower the heat and curdle the base for a minute, no more.
We turn the tortilla with the help of a plate. Grease the pan again and reheat it over high heat. When it starts to smoke, slide the tortilla inside, lower the heat again and cook the other side for another minute.
Transfer the tortilla to a plate and let rest a few minutes before cutting and serving. With this indoors it will settle and, although it will continue to be very juicy, it will be easier to portion and consume.