Spanish Tortilla

A classic Spanish tortilla — a satisfying layered omelette of soft potatoes, onions and garlic, served warm or cold with garlicky tomato baguette. Simple, rustic and comforting.

Ingredients

Tortilla and accompaniments

1 pcs (sliced) onion
4 tbsp olive oil
25 g butter
400 g potatoes
6 pcs garlic cloves
8 pcs eggs
1 handful parsley
1 pcs baguette
4 pcs vine tomatoes
drizzle olive oil (for serving)

Directions

Put a large non-stick frying pan on a 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 potatoes are soft and onion is shiny, crush 2 garlic cloves and stir in, then add the beaten eggs.
Put the lid back on and cook gently for about 20 minutes until edges and base are golden and top is set but middle slightly wobbly.
Slide tortilla onto a plate, invert with another plate and slide back into the pan to finish cooking.
Once cooked transfer to a plate and serve warm or cold scattered with chopped parsley.
To accompany: warm baguette slices, stab with a fork and rub with remaining garlic, pile on grated tomatoes, season with salt and drizzle with olive oil.