Spanish Tortilla Filled With Reblochon Cheese

Peel and cut the potatoes into thin, irregularly shaped slices. Heat a frying pan with a generous amount of extra virgin olive oil and fry the potatoes. 

Skin and chop the shallots, then slowly brown them in a frying pan with a little extra virgin olive oil and salt. 

Beat the 6 eggs in a bowl and mix in the fried potatoes and sautéed shallots. Mix well and add salt.

Heat a non-stick frying pan with a little extra virgin olive oil. Pour in half the tortilla mixture and let brown over medium heat for about 2 minutes. Top with the Reblochon cheese, cut into ¼-inch (1/2 cm) slices. Pour in the rest of the tortilla mixture and let it begin to set, for one minute more. Then use a plate to flip it over in the pan. Let it finish cooking for 1 minute more, until fully set. Serve immediately.