Vegetarian Spanish tortilla

Ingredients for 4 servings:

• 500 g potatoes
• 1 bunch of spring onions
• 4 eggs
• 150 g tomatoes, dried in oil
• 50 ml cream
• salt and pepper
• nutmeg
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with dried tomatoes instead of bacon

Peel the potatoes and cut into small cubes. Drain the sun-dried tomatoes and reserve the oil. Cut the tomatoes into small pieces. Then beat the eggs with the cream and season with salt, pepper, and nutmeg. Chop the spring onions. Fry the potatoes, spring onions, and tomatoes in the tomato oil in a high-sided non-stick pan for about 10 minutes over medium heat, until the potatoes are tender, adding more olive oil if necessary. Then reduce the heat to low and add the egg mixture, mixing the egg mixture with the potatoes well. Fry for a few minutes until the egg begins to set, then flip the tortilla. This works best if you place a large plate on the pan, flip the pan, and let the tortilla slide back into the pan. Continue frying at low heat for about 5 minutes. Serve with a fresh salad and ketchup or aioli as a dip.