1/4 cups of olive oil
200gms of speck, cut into 1cm pieces
1 thinly sliced brown onion
4 crushed garlic cloves
3 peeled and sliced potatoes
Salt & black pepper to taste
Start with heating 1 tablespoon of oil in a frying pan. Add the speck, onion and garlic and cook, stirring, for 10 minutes or until onion softens. Transfer the prepared stuff to another bowl.
Heat the remaining oil in the same pan. Add the potato and cook, stirring occasionally, for 25 minutes or until golden brown and tender.
Preheat grill on high. Place eggs in a bowl and whisk until combined. Add salt and pepper.
Sprinkle potato with onion mixture. Pour egg over the potato mixture, shaking gently to loosen from the base of the pan. Cook over medium-high heat for 8 minutes or until the base of the tortilla is golden and set.
Place tortilla under preheated grill, about 6cm from heat source, and cook for 5 minutes or until golden and set.
Use a round-bladed knife to loosen edges of tortilla. Set aside for 5 minutes to cool.
Your dish is ready.