Tortilla with potatoes and pumpkin

Ingredients for 4 servings:

• 4 m.-sized egg(s)
• 6 m.-sized potatoes
• 1 m.-large pumpkin(s), (Hokkaido-) other varieties also possible
• 1 tsp oil (garlic), homemade
• 1 avocado(s) , (only if you like)
• salt and pepper
• Paprika powder, sweet
• 1 bulb(s) garlic
• e.g. olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Spanish recipe

Peel a whole bulb of garlic and blend it with a little olive oil; it should be thick. Put a teaspoon of it in a medium-sized bowl and the rest in a glass jar and freeze it. This way, you can scrape off the desired amount of garlic each time you need it. Boil the potatoes with their skins until soft (about 20 minutes over medium heat). In the meantime, wash, deseed, and dice the pumpkin. Use a non-stick pan with a diameter of at least 20 cm. Cook the diced pumpkin in the pan with a dash of olive oil over medium heat until soft. Only when the pumpkin is tender, peel the cooked potatoes and roughly mash them with a fork. Add them to the pan with the pumpkin. Peel the avocado, remove the pit, and dice them. Add them to the pan with the pumpkin and potatoes. Everything needs to be hot, but it doesn’t need to brown. In the meantime, crack the eggs into the bowl with the garlic oil, season with salt, pepper, and paprika to taste, and mix. Now add the entire contents of the pan to the eggs and mix well. You need to do this so that everything is well combined and the egg sticks to everything. Now put everything back in the pan and smooth it out, put the lid on and let it cook for about 10 minutes over very low heat. The top should be firm before you turn it over. Finally, place a large plate on the pan, turn it over and carefully slide it back into the pan so that both sides are cooked once. The second side only needs to cook for 2 minutes. To serve, transfer it to a plate and cut it like a cake.