Spanish tortilla with carrot salad

Peel the carrots with a peeler and grate them coarsely (in the food processor). Spoon the grated carrots in a salad bowl with the raisins, yoghurt dressing and finely chopped parsley. Leave the salad at room temperature for 20 minutes.

Peel the potatoes and cut them into cubes of 1 cm. Cut the onions into thin segments. Heat half of the olive oil in the frying pan and fry the onion cubes and cubes of potato over medium high heat, stirring in 6-8 minutes until al dente. Sprinkle with salt and freshly ground pepper.

Beat the eggs in a bowl and stir in the potato mixture. Wipe the frying pan with kitchen paper and heat the remaining olive oil. Pour in the egg mixture and allow the omelette to coagulate on a medium-high heat for 4-6 minutes and turn golden brown on the underside.

Turn the omelette over with a large lid and bake for another 2-3 minutes. Serve the tortilla in points with the salad.