Spanish Potato Tortilla
Peel, rinse and cut potatoes into thin slices. Peel and coarsely grate carrot. Peel and dice onions and garlic.
Heat 2 tbsp oil in a pan. Add potatoes, onions and garlic and sauté about 10 minutes. Beat eggs and season with salt and pepper. Mix carrots and sunflower seeds with potatoes. Pour eggs over vegetables and cook until the bottom has browned and the eggs are beginning to set. Remove tortilla, add remaining oil and cook until golden-brown on the other side.
Season crème fraîche with salt and pepper. Finely chop chervil and stir into crème fraîche. Cut tortilla into pieces and serve with crème fraîche.