Spanish Tortilla
A classic Spanish potato omelette cooked slowly with onion, potatoes, and eggs until set and lightly golden, served warm or cold with parsley and crusty bread.
Pasos
- 1
Put a large non-stick frying pan on a low heat and cook the onion slowly in the oil and butter until soft but not brown, about 15 minutes.
- 2
Add the potatoes, cover the pan and cook for a further 15–20 minutes, stirring occasionally to ensure the potatoes fry evenly.
- 3
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- 4
Put the lid back on and cook gently. After about 20 minutes the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate, place another plate on top, flip, and slide back into the pan to finish cooking.
- 5
Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with chopped parsley.
- 6
To accompany, slice and toast warmed baguette slices, rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.
