INGREDIENTS

1kg potatoes washed and sliced. I like to leave the skin on (optional)

3 large onions, cut in half and sliced.

2 smashed garlic with some salt in a mortar

1 bunch of carrots, any colour (cut in small ish diced).

A small bunch of parsley

10 eggs, beaten

Salt and ground black pepper

Paprika (as much hot you like). I put 2 teaspoons.

180ml olive oil

METHOD

Steam the diced carrots until al dente. Set aside

Heat the olive oil in a large pot and add the potato, onion, the garlic and paprika and gently fry, stirring few times until softened.

Add salt & pepper

Half cover the pot and stew gently until the potato start to slightly break.

Leave it cool.

Mix the cooled potato mixture with the diced carrots and the eggs and add the chopped parsley with some salt & pepper.

Pour the new mixture in an omelette dish or a round baking cake tin lined with baking paper.

Bake it in a hot oven (170-180 degrees) for around 20 minutes or until a light brown colour.

Leave it to set a 10 mm and turn it onto a plate and slide it back to the baking dish and bake again for 10 more minutes.

Leave it to set again and turn it again onto a plate . Make sure to not break the tortilla.

Be quick and gentle.

To serve with a garden salad.