Tortilla

• 1kg potatoes
• 500g onions
• 8 cloves

Sweat the sliced onions, garlic and potatoes with pimenton in olive oil in a pan with a lid. The potatoes must fry without taking on colour and developing a crust – so control the cooking with the lid which, when affixed, will cause them to steam. Beat the eggs and cream. Add the potato and onion mix. Oil a pan deep enough to allow the tortilla to rise. Cook in