Ingredients:
- 900 g large potatoes of good quality
- 6 large eggs
- olive oil
- salt
Wash potatoes, cut into thin slices, and place them in a pan with olive oil to cover the potatoes. Cover and put over medium heat. Stir occasionally so that the potatoes cook well without sticking or burning. Drain and crush with a fork.
Beat the eggs, mix into the potato and rest for 15 minutes. Put a little olive oil in a pan over low heat and add the potato-egg mixture. Continue cooking over low heat until it reaches the consistency you like (I like it well-cooked without the eggs being runny.)
Pairs well with red wine, vermouth, or Tinto de Verano.