Spanish tortilla

Ingredients for 2 servings:

• 2 m.-sized potatoes
• Oil (olive oil, good + plenty)
• 3 onions
• 4 eggs
• 4 tbsp cream
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into small cubes. Boil in salted water until soft. Meanwhile, dice the onions. Heat plenty of olive oil in a pan. Add the onions and fry over medium heat. Whisk the eggs with the cream, season with salt and pepper. Drain the potatoes, add them to the onions, and fry briefly. Pour the egg mixture over them and let it set over low heat. Shake the pan frequently and make sure nothing sticks (hence the large amount of oil). When the tortilla is firm enough on the surface, turn it out onto a plate. Slide the other side into the pan (add more oil if necessary) and finish frying. Cut into pieces as desired. It’s important to use really good olive oil with the simple ingredients of an original tortilla, and don’t skimp on it! Contrary to traditional Spanish customs, I wouldn’t skimp on the salt either. It’s also good for using up leftover boiled potatoes.