5 medium potatoes
1 small onion
1 clove garlic
Splash of milk or water
Mixed herbs like oregano, dill, or summer savory, chopped finely.
Cut each potato in half and then slice thinly. Peel and dice the onion.
In a medium frying pan, heat 1 tablespoon olive oil over medium heat. Add onions and cook until just translucent. Add potatoes and a little salt and pepper and cook until softened, about 5-10 minutes.
While potatoes are cooking, crack 6 eggs into a mixing bowl and whisk with a splash of milk. Season with salt, pepper and chopped herbs.
When potatoes are soft, pour egg mixture into the frying pan and cover with a lid. Let cook for a few minutes until the eggs have set.
Place a plate over the frying pan and flip the tortilla onto it, being careful not to burn yourself. Scrape the pan and add a little more oil, then return the tortilla to the pan, the side which faced up now down. Cook for another few minutes and then turn onto a clean plate.
Serve warm with a little more dill sprinkled on, along with market bread toast or some fresh fruit.