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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.
2
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.
3
Heat 1 to 2 tablespoons in your frying pan again and add the egg
4
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.
5
Eat warm or pack in plastic wrap to be eaten cold while traveling, or on the trails.
Prep time 
