Clotted-Cream Egg Omelet (here 'tortilla' means a Spanish egg omelet, not a maize flatbread)

Ingredients

• eggs
• milk (leche)
• salt
• parsley (perejil)
• butter
• clotted cream (natas, the thick skin/cream of scalded milk)
• potatoes (papas)

Instructions

1. Break as many eggs as needed for the desired size; beat yolks and whites separately (whites to stiff peaks, yolks as for sponge cake).
2. Heat the pan with a good piece of butter until it begins to bubble.
3. Quickly combine yolks and whites, stirring while seasoning with salt and chopped parsley; pour in to fry.
4. As it cooks fast, turn it by lifting with two knife blades, then arrange a layer of clotted cream over the cooked surface.
5. A moment later fold the omelet over like a turnover to cover the cream.
6. Serve ringed with boiled potatoes alternating with sprigs of parsley.