My mom even has a special tortilla pan that has a cover, so the pan can be easily flipped. Also, there is an Argentinian bakery near my childhood house and we would always get tortilla there. It was one of the only places in New Jersey where we could find it. I have now learned that the tortillas my mom and the Argentinian bakery make are much drier than the ones I have had in Galicia.
First, you need to slice the potatoes. Not all tortillas are made equal. Some people cube the potatoes while others cut them into thin discs. Next, you fry the potatoes. Then, time to get scrambling! If you are using a normal size frying pan, you will need to scramble at least 8-10 eggs. Then, after adding the potatoes (and sliced onions if you are team onion), to the egg mixture with some salt, pepper, and paprika if you are feeling fancy, you put the whole mixture in a frying plan. Once the edges start to brown, it is time to flip! You can do this one of two way. 1) You can put a large plate on top of the frying pan, flip it onto the plate, then slide the tortilla from the plate back on the pan to cook the other side. 2) You can use a tortilla pan, which lets you easily flip it onto the other side of the pan.
I know that potatoes were a staple food in the 18th and 19th centuries in España. My guess is: to make the potatoes a little less boring and more palatable, people started frying it in olive oil and adding it to an egg omelette.
