Crispy Potato Tortilla with Cheese and Tomatoes

Heat a skillet with olive oil. Peel the potatoes and slice them very thinly directly into the pan, arranging them in an even layer.

Season the potatoes with salt and black pepper. Fry for 3 to 5 minutes until a golden, crispy crust forms on the bottom, then carefully flip the potato base over.

Add fresh spinach or parsley over the flipped potatoes. Pour the beaten eggs evenly over the top, then add the grated cheese and chopped tomatoes.

Cook until the eggs begin to set. Fold the tortilla in half like a sandwich, press lightly, and cook for another 1 to 2 minutes until the cheese is completely melted. Serve immediately.