Tortillas

Peel the potatoes and slice them thinly, along with the onion.

Heat the olive oil in a large pan and fry the potatoes and onion over low heat for 20 to 25 minutes, stirring occasionally, until soft but not browned.

Drain the potatoes and onion in a colander set over a bowl, reserving 2 tablespoons of the oil.

Beat the eggs in a large bowl with the salt, then fold in the drained potatoes and onion.

Heat the reserved oil in a non-stick pan over medium heat and pour in the egg mixture, spreading it evenly.

Cook for 4 to 5 minutes, until the edges are set and the bottom is golden.

Place a large plate over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 to 4 minutes.

Slide onto a plate, let rest for a few minutes, then cut into wedges to serve.