Veal Escalope on Tortilla Corners

Remove from the frying pan and cook on the stove. Deglaze the pan juices with white wine, add whipping cream, reduce, season with salt and freshly ground pepper to taste and finish with rocket sprouts. To serve, garnish the veal escalope with the sauce.

For the tortilla, slice the peeled potatoes into thin slices.

Spread the potato slices on the bottom of a hot frying pan and sauté in olive oil. Add the finely chopped bell pepper strips, pour a quantity of beaten whole egg, a dash of milk, the finely chopped olives, salt and pepper, fry in olive oil to form a tortilla and bake in the stove.

Cut the baked tortilla into corners to serve. Arrange everything on a flat plate garnished with basil leaves.

From Sacedon, Spain.

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