Tortilla de alcauciles

Clean the alcauciles by removing the outer leaves and trimming the stem, then slice them lengthwise into thin, even pieces about ¼ inch thick.

Heat oil in a large skillet over medium-high heat, then add the alcauciles slices and sauté for 8-10 minutes, stirring occasionally, until they are tender and lightly golden.

While the alcauciles cook, crack the eggs into a bowl, add salt to taste, and whisk together until well combined.

Reduce heat to medium and ensure the alcauciles are evenly distributed in the skillet, pressing them gently into a single layer.

Pour the beaten eggs evenly over the alcauciles and stir gently with a spatula, allowing the eggs to begin setting on the bottom of the skillet for 1-2 minutes.

Continue cooking without stirring for 8-10 minutes, until the tortilla is set on the bottom and sides but still slightly moist on top.

Slide the tortilla onto a plate, then invert it back into the skillet to cook the other side for 2-3 minutes until golden and fully set.

Transfer the tortilla to a serving plate, allow it to cool for a few minutes, then slice into wedges and serve warm or at room temperature.