Tortilla with Carrots and Garlic

Karin Förg: This recipe is one of many variations of the Spanish peasant tortilla (tortilla a la paisana), which differ regionally primarily in the vegetables. Onions and garlic are kept in almost all of them, while the rest of the vegetables vary from region to region and season to season. The tortilla therefore lends itself to its own improvisations…

Brush the carrots thoroughly, rinse them and cut them into very small pieces. Chop the garlic cloves and the onion.

Heat 2/5 of the oil in a heavy frying pan and sauté the carrots, onion and garlic for 2-3 minutes, stirring. Season with nutmeg and sea salt and sauté over medium heat with the lid closed for another 2-3 min until soft.

In the meantime, mix the eggs with a whisk and season with the pepper and sea salt. Add 2/5 more of the oil to the roasting pan and evenly distribute the whisked eggs over the carrots. Roast for 2-3 minutes, basting in between with a spatula to allow the still runny egg to run down. The eggs should be piqued.

Now place a rimless lid or possibly a 28 springform pan insert on the roasting pan, hold it with one hand and turn the roasting pan with the other so that the tortilla lies on the lid. Add the remaining oil to the skillet and slide the tortilla in, still raw side down. Toast for 1 minute more.

Then add the

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