Spanish tortilla

Ingredients for 1 servings:

• 200 g potato(s), waxy
• 3 eggs
• 100 ml whipped cream
• pepper
• Salt
• olive oil

Instructions

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

This description is based on using a gas stove, because a tortilla would never turn out as well on ceramic hob. I’m also assuming a 15-18 cm pan. Peel the potatoes and cut them into cubes about 0.5 cm in size. Cook the cubes on low heat with plenty of olive oil (really plenty). Meanwhile, whisk the eggs with the cream and add pepper and salt (a tortilla tastes even better with a little more salt). The potatoes will be golden brown after about 20 minutes and are added to the eggs. Stir briefly, then heat the pan briefly over full heat, reduce the heat to low, and add the whole mixture. The time it takes to turn them is a matter of taste. I like the tortilla to be undercooked on the inside. Turning them over is only done with a plate. Place the plate on the pan, turn it over, and let the tortilla slide from the plate back into the pan. An ideal tortilla should be 3-5 cm thick.