Spanish spinach and potato tortilla

Ingredients for 4 servings:

• 400 g leaf spinach
• 2 garlic cloves
• 3 tbsp olive oil
• 600 g jacket potatoes (waxy), cooked
• 100 g tomatoes, dried in oil
• 1 onion(s)
• 7 eggs
• 60 ml cream
• 1 tbsp oregano, shredded
• 2 tsp sweet paprika powder
• Cayenne pepper
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Roughly chop the spinach and garlic. Briefly fry the garlic in 1 tablespoon of oil. Add the spinach, let it wilt and cool, then squeeze out the excess water and chop. Peel the potatoes and cut into slices about 5 mm thick. Drain the tomatoes well. Dice the tomatoes and onion. Whisk the eggs with the cream, oregano, and paprika. Season generously with cayenne pepper and salt. In a large non-stick pan, fry the potatoes and onions in the remaining oil for about 5 minutes. First stir in the spinach and tomatoes, then the egg mixture. Bake in the preheated oven on the second rack from the bottom at 180 degrees for about 30 minutes, until the egg mixture is firm. Tip: If you don’t have an ovenproof pan, you can also use a baking dish lined with baking paper.