Tomato Tortilla

Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel and cut in half. Rinse the parsley, shake dry and finely chop.

Whisk the eggs in a bowl, season with salt, pepper and nutmeg, stir in the parsley.

Peel the shallots and cut into thin rings. In a large nonstick skillet, heat the olive oil and saute the onions until translucent. Peel the garlic, squeeze through a garlic press and sauté briefly.

Pour the eggs into the pan, spread the tomatoes over the top, cover and cook over low heat until set, 7-10 minutes.