Spanish Tortilla

Ingredients

• 1 sliced Onion
• 4 tbsp Olive Oil
• 25g Butter
• 400g Potatoes
• 6 cloves Garlic
• 8 Eggs
• Handful Parsley
• 1 Baguette
• 4 Vine Tomatoes

Instructions

1. Heat a large non-stick frying pan over low heat with the olive oil and butter. Add the sliced onion and cook gently for about 15 minutes until soft and translucent but not coloured.
2. Add the potatoes, stir gently, cover and cook for a further 15–20 minutes, stirring occasionally, until the potatoes are completely tender and evenly cooked.
3. Crush two of the garlic cloves and stir them into the pan, then pour in the lightly beaten eggs, spreading them evenly.
4. Cover and cook gently. After about 20 minutes the base and edges should be golden, the top just set and the centre slightly soft. Slide the tortilla onto a plate, cover with another plate, invert and return it to the pan to cook the other side. Transfer to a plate, scatter with chopped parsley and allow to cool slightly. Serve warm or cold.
5. To serve, warm the baguette slices, prick them all over with a fork and rub with the remaining garlic. Top with grated tomatoes, season with sea salt and drizzle with olive oil.

instructions_source: editorial-classic