Vegetarian tortilla

Ingredients:

• 6 medium-sized potatoes, diced
• 2 small onions, coarsely chopped
• 1/2 tsp. salt plus 1/2 tsp.
• 2 tbsp sunflower oil plus 2 tbsp
• 1/2 cup chopped olives
• 7 eggs
• 1/4 cup milk
• Serving options: with tomato salad (see recipe) tomato salad)

Preparation:

1. In a medium bowl, combine potatoes, onion, and 1/2 teaspoon salt by hand.
   
   Heat 2 tablespoons of oil in a large nonstick skillet. Fry the potatoes and onions over low heat for 5 minutes, covered, until the vegetables are tender. Increase the heat and cook for another 5 minutes, until golden brown. Remove from heat and drain any excess oil.
2. Meanwhile, crack the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until foamy. Add the olives, potatoes, and onions to the eggs and mix well.
   
   Wash the pan and put it back on the heat.
3. Heat the remaining 2 tablespoons of oil over high heat and pour the mixture into the pan, stirring it around the pan to help the tortilla rise. Fry until golden brown, stirring occasionally, and the eggs are set. Then reduce the heat to allow the tortilla to cook through. After a few minutes, increase the heat to crisp up the tortilla.
   
   When it's done, place a large plate on the pan and flip the tortilla onto it. Return the tortilla to the pan and fry the other side until golden brown.