Turkish Spin of Tortilla de Patatas | Spanish Omelette Recipe

Instructions

1. Place a big pan on high heat and pour 8 tablespoons of olive oil into it.
2. Add the potatoes when the oil is hot. Wait for 3-4 minutes to let the potatoes get a good sear.
3. Stir the potatoes and scrape the bottom with a spatula. Then set the heat on low.
4. Squeeze the onions and place the top of the potatoes. Wait for 2 minutes.
5. Give it a stir and add 1 teaspoon of salt. Let it cook until the onions are browned and the potatoes get crunchier.
6. Beat the eggs, cream, and a teaspoon of salt.
7. Put a smaller pan (24 cm, 9 in) on high heat and pour 2 tablespoons of olive oil.
8. Cover the bottom of the pan with half of the sesame seeds.
9. Transfer the potatoes and onions to the smaller pan and add the egg mixture.
10. Give it a good shake, put the lid on, and lower the heat.
11. Let it cook for 8-10 minutes.
12. Cover the top with the remaining sesame seeds. You can finish it off in the oven until the top is golden brown.
13. To continue with the pan, scrape the sides and the bottom in case it sticks.
14. Put a flat-bottomed lid on and flip the eggs onto the lid. Do this away from the flames to avoid any burn.
15. Slide the eggs back into the pan and let it cook for another couple of minutes.
16. Place the egg onto the dish using the lid and enjoy the crunchy outside and silky inside of the potato eggs. For a full Turkish breakfast experience, eat with tomatoes, olives, purslane, fresh cheese - and of course, Turkish tea!