from The Foods and Wines of Spain by Penelope Casas

3 tablespoons olive oil
4 medium all-purpose potatoes, in 1/8-inch slices
Salt
1 clove garlic, minced
1 tablespoon minced parsley

Heat the oil in a 9- or 10-inch skillet. Add the potato slices in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil. Lower the heat and cook the potatoes, covered, until they are tender, about 20 minutes, lifting and turning occasionally. (The potatoes will be separated, not in a “cake.”) Turn up the flame so that some of the potatoes brown. Sprinkle in the garlic and parsley and serve immediately.

Serves 4.