Tortilla Cake

A bean recipe for every taste:

Blanch (scald) tomatoes, peel, seed and cut into cubes. Fry mushroom slices in a tablespoon of hot oil in a frying pan (Â 15 cm). Season with salt and pepper. Beat three eggs. Pour over the top and fry over medium heat until stiff. Turn out the resulting tortilla on a flat lid or plate, slide into the frying pan again, bake the underside until golden brown, The tortilla should still be soft inside. Put it on a plate. Roast potatoes in thin slices in a tablespoon of hot oil. Turn frequently to the other side until brown and cooked. Season with salt and pepper. Toast as above with three eggs to make a tortilla and slide onto mushroom tortilla. Sauté three tablespoons diced tomatoes in one tablespoon oil. Salt. Beat three eggs, add and fry over medium heat to form an egg mixture. Slide onto potato tortilla. Sauté peas and beans in order in one tablespoon oil each. Toast with three eggs each to make two tortillas and stack on top of remaining. For sauce, sauté diced onion in remaining oil until translucent. Add remaining diced tomatoes and saute over medium heat until soft and a creamy sauce is formed. Season heartily with salt, pepper and oregano and bring to the table with the tortilla pie. The dish tastes good warm or cooled.

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