madebyjade

You can do it yourself! Another spectacular way to use eggs, rather than just plain scrambled eggs (although that can be extra creamy and good to) and it looks really impressing when you bring it out for breakfast.

For 4-6 persons you need:

2 potatoes, peeled and thinly sliced

Olive oil

1 medium onion, sliced into rings

6 medium eggs

pinch of saffron, steeped in a medium bowl and about 1 T freshly boiled water

salt and freshly grinded pepper

Bring a pan with salted water to the boil on a high heat, add the potatoes and then simmer for 8 minutes. Next drain the potatoes in a colander. While you let the water srain out of the potatoes, heat a swish of olive oil over high heat in a non-stick pan of +/- 25cm, add the potatoes and onions and turn the heat down. Cook this for about 10 minutes, while stirring every now and agagin, but very gently as not to break the potatoes. The onion should be soft, but try not to burn it, add another few drop of oil if you see it is sticking. Add the eggs to the saffron and beat lightly with a fork/whisk. Pick up the pan with the onions and potatoes in eat, shake lightly to distribute it evenly, place back on the heat and pour the eggs over. If you need to, flatten the potatoes out to the sides a bit. Once the egg-mixture is set at the sides, about 1 and a half minutes, loosen the sides with a spatula. Turn off the heat. Put a big plate, enough to cover the whole pan over the pan and holding with both hands, 1, 2, 3 tip it over so that the tortilla lands on the plate. Next slide the tortilla back into the pan so that it cooks on the other side. Serve cut up like a cake, at room temperature or still warm.