Spanish tortilla — a thick, golden omelette of soft potato, onion and garlic set in egg, cooked gently on both sides. A timeless tapas, lovely warm or cold with garlic tomato toast.
- 1 sliced Onion
- 25g Butter
- 400g Potatoes
- 6 cloves Garlic
- 8 Eggs
- Handful Parsley
- 1 Baguette
- 4 Vine Tomatoes
- drizzle Olive Oil
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Preparation
- Put a large non-stick frying pan on low heat. Cook the onion slowly in the oil and butter until soft but not brown — about 15 minutes. Add the potatoes, cover the pan, and cook for a further 15–20 minutes, stirring occasionally so they fry evenly.
- When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on and leave the tortilla to cook gently. After 20 minutes, the edges and base should be golden and the top set but the middle still a little wobbly. To turn it over, slide it onto a plate, put another plate on top, turn the whole thing over, and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve warm or cold, scattered with the chopped parsley.
- To accompany, take slices of warmed baguette, stab all over with a fork, rub with the remaining garlic, pile on grated tomatoes, and season with sea salt and a drizzle of olive oil.
