WHAT!!! I was raised in Spain...the authentic Spanish tortilla is served as part of tapas,(appetizers)in bars,(cold/room temp.))...in this case it is simple: potatoes (cut like you would for scalloped), enough to fill skillet(they will shrink),salt to taste- cook in olive oil in a skillet(works best with non-stick,not authentic), flipping over often,(cover between turning mixture) golden but soft. Add chopped onion, and garlic( to taste, optional), towards the end or they will over-cook. Depending on the size of your skillet, add the minimum amount of lightly beaten eggs (3-6), to cover potato mixture, cover, and lower temp. to low, when the egg set, use plate larger then skillet, place on top of skillet, and turn tortilla onto plate; set aside, add a bit more oil, slide tortilla back into skillet, finish cooking for 5-7 min., slide back onto plate...authentic Spanish tortilla...our chef would add various (pre-cooked)leftover meats when we had this for late supper...sausage, bacon, shrimp, ham...of course one can "vegan" this with mushrooms, spinach, broccoli, etc.. Make sure that you, pre cook/ drain/squeeze out excess fluids if you choose to use add-ins, as they will make it runny and thus not set-up...I always serve warm, anytime of day. This has never "failed", for me, even before non-stick, and the presentation seems to astonish my family/guests...the Greek version has feta/goat cheese on top in the final stage. Enjoy