Spanish potato tortilla, for example, is used in Spanish tapas

Ingredients for Spanish potato tortilla, for example, is used in Spanish tapas

Instructions for Spanish potato tortilla, for example, is used in Spanish tapas

To prepare the Spanish potato tortilla, for example, is used in Spanish tapas recipe, please follow these instructions:

Peel the potatoes and cut them into either thin slices or about 2x2 cm. Peel and cut into small pieces.
Put well with oil (so it covers the whole bottom) in a saucepan. When the oil is hot (put between heat) put potatoes and onions in the pan and 1 teaspoon of salt. Here it is to stand and warm until the potatoes are tender and stirring occasionally with a saucepan.
Meanwhile, the 9 eggs are poured into a large bowl and mixed well with a fork.
When the potatoes and the loaf are tender, any excess liquid is poured from the mixture and then the mixture is poured into the eggs.

Find a pan (preferably small, we are 20 cm in diameter and SHALL be high edges), it's easier the less it is and warm up a bottled oil, the heat must be weak.
When the pan is hot pour the egg potato mixture into it, slightly below the edge, and then "stir" in the forehead (a bit like when making scrambled eggs). Do it for a little while until there is not so much fluid. Then lay a lid over and let it solidify while occasionally running a pallet knife around the tortilla. When it's more stuck (about 10 minutes), lay a flat plate over the forehead and turn the tortilla over to the plate and then back in the forehead, see link (so the other side is fried). Here it is to be finished for 3-4 min and then turned over to a plate and after cooling there is traditional Spanish tortilla!

tips:
Here's a link on how to turn the tortilla because it might be quite difficult: http://www.youtube.com/watch?v=TR-oqqkKi4U It's important that it's low heat or it's black but not baked . Enjoy :-)