authentic tortilla from spain heather blanton-style

Cook the thin slices of red and white potatoes in oil first then soak in egg and almond milk batter for 20 minutes. All leeks, spinach, asparagus, or other veggies to the pan while cooking. Flip after a few minutes and cook opposite side.




It should be nice and moist not dry or brown.
I like to serve with Vegannaise Aioli and Andulsian Spinach seen here.