"Daughter of the Air" Airy Egg Omelet (here 'tortilla' means a Spanish egg omelet, not a maize flatbread)

Ingredients

• eggs
• 1 cup raw milk cream (crema de leche cruda), or good milk
• salt
• pepper
• 1 clove garlic (ajo)
• 1-2 slices onion (cebolla)
• pork fat (grasa de chancho, lard; chancho = pig)
• potatoes (papas)

Instructions

1. Break as many eggs as desired (two fill a plate); separate yolks and whites and beat them — yolks just to break them up, whites to stiff light peaks.
2. Combine into a cup of raw milk cream (or good milk) with salt to taste, pepper, and a clove of garlic and a slice or two of onion ground in a mortar.
3. Heat a piece of pork fat (lard) in a pan over high heat until bubbling.
4. Lightly mix the yolks, whipped whites, and the milk; stir and pour in to fry.
5. As it cooks fast, cut crosswise with a knife point and turn each of the four parts with two forks to finish frying.
6. Serve reshaped, hiding the knife marks with a garnish of sliced potatoes.