Method

• 1.
  Place tomatoes on a serving plate. Season with salt and pepper, toss, then drizzle with the vinegar and 1½ tbs oil. Leave at room temperature while you make the tortilla.
• 2.
  Rinse potato and pat dry with a tea towel.
• 3.
  Heat remaining oil in a frying pan over medium-high heat. Add potato, toss to coat in oil and cook for 5 minutes. Add onion and fry, stirring often, for 15-20 minutes until soft and lightly coloured. Reduce heat if the potato and onion colour too quickly. Season with salt, then drain well, reserving the oil.

• 4.
  Whisk eggs and cream with a pinch of salt in a bowl. Stir in potato mixture.
• 5.
  Heat a 24cm frying pan over medium heat. Add 1 tbs of reserved oil and swirl to coat base and sides of pan. Pour in egg and potato mixture and spread evenly. Poke the base of the pan with a wooden spoon to let some egg mixture seep through and set. Cook for 1-2 minutes, then shake and gently swirl pan to detach the tortilla.
• 6.
  Place a plate over pan and flip so the tortilla is on the plate, then carefully slide it back into the pan. Cook for a minute (I like my tortilla to be slightly runny in the centre, but if you prefer your eggs set, leave it in the pan a little longer on each side). Flip onto a plate and serve hot with the tomatoes and crusty bread.