Spanish Potato Tortilla
- 400 grams waxy potatoes
- 100 grams Olives (cut into rings, pitted)
- 1 Tbsp marjoram (dried)
- 6 thin slices Serrano ham
- 1 onion
- 8 Tbsps olive oil
- 8 eggs
- 8 Tbsps milk
- 8 Tbsps Whipped cream
- 100 grams Cheese (Spanish cheese made from goat or sheep's milk)
- freshly ground peppers
- 1 Tbsp parsley (chopped)
- marjoram (for garnish)
Rinse and drain olives. Rinse, peel and cut potatoes into 1 cm (approximately 1/2-inch) cubes.
Peel and finely chop onion.
In an ovenproof pan, fry potato cubes in hot oil, stirring constantly, 10-15 minutes. If browning too quickly, reduce heat. Add onions and cook 5 minutes more. Place ham along the edges the pan and press lightly to help adhere.
Whisk eggs with milk, cream and marjoram and season with salt and pepper. Stir in parsley. Cut cheese into cubes.
Pour egg mixture over the potatoes, sprinkle with cheese and cook over low heat until eggs are beginning to set and the underside is lightly browned.
Transfer pan to an oven preheated to 120°C (approximately 250°F), 10-15 minutes.
Slide tortilla out of the pan, cut into 4 pieces and serve garnished with fresh marjoram.