Peel the potatoes and cut them into thin slices. Rinse them in water and fry them in abundant olive oil until they begin to brown. When they are to our liking, drain them well and mix them with the beaten eggs, proceeding to curdle the potato omelette first on one side and then on the other. A double pan helps a lot in the task of turning the tortilla.
On the other hand, in a casserole we poach the onion and the very chopped garlic, mixed with half the parsley. When everything is very tender, add a tablespoon of flour, mix well and add the white wine and broth, bringing to a boil. Put the clams in and cover the pan so they open up in the steam. Then we taste and rectify the salt and add the rest of the very chopped parsley, mixing well.
We transfer the tortilla to a low and wide saucepan, placing it in the center. Add the green sauce of the clams and let it cook inside it for five minutes. If we want we can cover the saucepan so the sauce doesn’t evaporate.
We serve the tortilla in a large dish or dish, covering it with the green sauce and putting the clams around it. To give height to the plate, we put a sprig of parsley in the center and we put some clams on it, bringing it to the table immediately so that it arrives piping hot.