Thin slices of potato are traditionally softened in a moderate deep
fryer but for to make it a little healthier I put the slices in a deep
oven pan and covered them with oil and water (10/90) and then roasted
gently until soft, but not coloured.
The slices are then drained, mixed with eggs and salt, then pour into
a hot frypan (preferably small with high sides) then turn the heat
down and cook slowly until 90% set.
Place a plate ontop and flip confidently to turn the tortilla out,
then slide it back into the pan and tuck under the edges to give the
sides a rounded look. Cook until it is completely set.
Serve warm or cold with fresh bread.
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