Finely grate the potatoes and Emmental cheese, mix well with the egg and spices. In a large pan, 2 tablespoon. Heat the olive oil and distribute the potato mixture in the pan to form a flat cake. Fry until golden on both sides. Be careful when turning so that the tortilla does not break. It is best to topple over with the help of a large plate.
Divide the finished tortilla into pieces and serve as a side dish, or just enjoy.
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