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["Slice the potato quarters thinly crosswise. Place in a microwave safe bowl; drizzle with olive oil. Cook,covered, on high, stirring twice. Potatoes should feel about 1/2 - 3/4 cooked.", "", "Place eggs, stock and salt in a large mixing bowl; beat until just scrambled. Gently stir in the potato mixture, mashing with a fork to crush the potatoes a little. Let stand about while oil heats in skillet.", "", "Heat 5 tsp. of the reserved oil in a heavy 8"" skillet over med-high heat until just beginning to smoke. Pour egg mixture into the skillet; flatten the potatoes with spatula till top is fairly even. Reduce the heat to med-low. Cook, shaking the skillet. Run a thin spatula around the edge and slide it into the middle so that some of egg runs underneath; then let it cook undisturbed until the top is a little wet but not runny, 6 to 8 min. Run the spatula under the tortilla ensuring that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate and, using oven mitts, invert tortilla onto the plate, adding oil to pan if needed. Slide the tortilla back into the skillet, uncooked side down, pushing it into the pan. Reduce heat to very low and cook until a toothpick inserted in the center comes out dry, 3 to 4 min.", "", "Invert onto a serving plate and pat the top with a paper towel to get rid of excess oil. Cool a little, then cut into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.", "", "Serves 4 as light main dish."]
