Spanish tortilla with shredded potatoes

Peel the potatoes and grate them coarsely with a grater or mandoline or food processor. Wrap the pile of grated potato in a few layers of paper towels, and squeeze out the excess moisture. This makes the potatoes cook quicker. Heat up a frying pan with about 1 Tbs. of olive oil. Put in the squeezed out grated potato, and sprinkle a little salt over them. Cook over medium heat with a lid on until the potatoes are soft and a just a bit crispy. Take out and drain off any excess oil. Beat the eggs with 1/2 tsp. salt, freshly ground black pepper. Add the cooked potato and mix well. Heat up the frying pan again with about 1/2 Tbs. of olive oil. Pour in the egg mixture. Cook, uncovered over medium heat for about 5 minutes, until the bottom is crispy and the top is almost set. Flip the omelette over - you could use a big wide spatula, or two spatulas, or flip it over onto a plate or a second frying pan inverted over the pan. Cook on the other side for another 5 minutes until the omelette is set.