A version of the Spanish egg and potato tortilla. This one is without potatoes, so it's lighter. If you ask me, this is the perfect breakfast. It turns out perfect every time I make it. Sometimes I add some basil, sometimes some parmesan. Either way it's tasty.
You need:
- 150 grams cherry tomatoes (cut in halves) (1/2 cup)
- some parsley
- 2 eggs
- 2 tablespoons sour cream
- salt
- black pepper
- 1 tablespoon butter
- 2 tablespoons shredded cheese
- some basil
Beat the eggs with the sour cream. Put some salt and black pepper in the eggs.
Heat the butter in a pan and fry the tomatoes for about 3 min. Spice them with some salt and some black pepper.
Pour the eggs on the tomatoes, add the cheese and cover the pan. Lower the temperature to medium and leave the eggs like that for 10 minutes.
Remove the cover and remove the tortilla from the heat. Decorate with some basil leaves.
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