Spanish Tortilla

Ingredients

• 1 pcsOnion
• 64 mlOlive oil
• 25 gButter
• 400 gPotato
• 6 cloveGarlic
• 8 pcsEgg
• 15 gParsley
• 1 pcsBaguette
• 4 pcsTomato
• 5 gSalt

Instructions

1. 1

   Make the tortilla

   • Heat a large non-stick frying pan over low heat. Add oil and butter.
   • Slice the onion and cook it slowly in the oil and butter for about 15 minutes until soft and translucent but not brown.
   • Peel and thinly slice the potatoes. Add to the pan, cover and cook for another 15–20 minutes, stirring occasionally until the potatoes are tender.
   • When potatoes are soft and onions glossy, crush 2 garlic cloves and stir in.
   • Beat the eggs, season lightly and pour over the potato-onion mixture. Replace the lid and cook gently for about 20 minutes, until the edges and base are golden and the top is almost set but still slightly wobbly.
   • Slide the omelette onto a plate, place another plate on top, flip and slide back into the pan to finish cooking the other side (2–4 minutes). Serve warm or cold, scattered with chopped parsley.
2. 2

   Prepare the baguette

   • Warm the baguette and slice.
   • Pierce slices with a fork and rub all over with remaining garlic halves.
   • Grate the tomatoes and pile onto the bread, season with sea salt and drizzle with olive oil.
   • Serve alongside the tortilla.