Peel the potato and dice it. Rinse under water and pat dry. Heat 2 to 3 tablespoons olive oil in your non-stick frying pan. When hot, add the potato and cook on medium heat until tender (about 8 to 10 min, according to size). Remove.
Beat 4 eggs in a large bowl. Season with salt and pepper. Add a dash of ground cumin, the chopped scallions and coriander, and the cooked potato.
Heat 1 to 2 tablespoons in your frying pan again and add the egg
potato batter. Cook on medium heat for a few min, before covering. Cook until the top is almost set, then gently flip on the other side (use a plate to flip the tortilla on it first before putting back in the pan). Cook on the other side until set.
Eat warm or pack in plastic wrap to be eaten cold while traveling, or on the trails.