It is!
Takes ages though. You have to have sufficient headspace to make it, and the process itself is quite meditative.
Use olive oil and thinly sliced potatoes and eggs. Salt eggs and beat them, cover and leave to stand. Potatoes in the frying pan, oil over to cover. Yes, that's loads of oil. However, you're only partially cooking so not much is absorbed. Heat very gently until they just start to take on a 'not raw' consistency and colour. About twenty minutes.
Put a plate over the pan, tip and pour the oil off. Now this is delicious flavoured oil. You can use it in days to come to roast garlic or as the base for pasta sauces etc.
Beat the eggs again and slide the potatoes into them. Mix together and leave to meld a little. At least five minutes, not more than thirty (I tend to leave it for 15).
Wipe out your pan, then add a little fresh oil to cover the base.
Heat the oil gently, final stir of the mix and in it goes on a medium heat. Now eventually you are going to flip this. You want to do it at the point where it's cooked but not too much.
After a couple of minutes you will see that the edges cook quicker. Go round the edge in a circle with your spatula. Just peel it away a little and more egg will run out to that edge. Do this periodically and you will notice that gradually less and less runs out. Eventually the edge is all but clean although the top is not actually looking quite cooked.
So you are probably ready. This is the leap of faith! Take your plate again, place it on top of the pan and flip. Take the pan away, hold the plate and slide your tortilla back in to do the other side. You can check it's done by doing another turn but this one is less nerve wracking.
It is a very soothing process for me and I enjoy it.