STEP 1

Pre-heat the oven to 180 degrees C. Scatter the potatoes onto a lined oven tray in a single layer and drizzle with 2 tablespoons of oil and a pinch of salt. Cover the tray with foil to stop the potatoes from getting any colour. Bake in the oven for 25 minutes, or until the potatoes are tender, but still holding their shape.

STEP 2

Break the eggs into a large mixing bowl and whisk with a pinch of salt. Allow the potatoes to cool slightly before adding into the eggs. Use a spatula to gently crush the potatoes into eggs then leave to sit for 5-10 minutes at room temperature.

STEP 3

Add the remaining oil into a frying pan over a low-medium heat. Pour in the potato mixture and cook gently for 4-5 minutes, pushing down the edges and occasionally shaking the pan to make sure it is not sticking.

STEP 4

Slide the tortilla onto a plate then flip back over into the frying pan to cook the second side for 3-4 minutes, or until the egg is set. Remove from the pan and place onto a serving plate. Cut into wedges to serve.