Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato as it cooks fast. Put potatoes,coriander leaves,green chili and onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.Leave in pan until the potatoes are cooked.
If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat.When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom,its ready to turn it over to cook the other side.Flip it with the help of a large dinner plate. Place the frying pan back on the flame. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Serve hot with some pieces of bread.