Step 1 of 6
Spanish Tortilla
Place a large non-stick skillet over low heat. Cook the onion in the olive oil and butter for about 15 minutes until soft but not browned.
Step 2
Add the sliced potatoes, cover and cook for a further 15–20 minutes, stirring occasionally, until the potatoes are soft and the onion is glossy.
Step 3
Crush 2 garlic cloves and stir into the pan. Pour in the beaten eggs, replace the lid and cook gently for about 20 minutes until the edges and base are golden and the top is just set but still slightly wobbly in the middle.
Step 4
To flip: slide the tortilla onto a plate, place a second plate on top, invert so it is upside-down, then slide back into the pan to finish cooking the other side.
Step 5
Transfer to a plate. Serve warm or cold, scattered with chopped parsley.
Step 6
For the accompaniment: warm baguette slices, prick all over with a fork and rub with the remaining garlic. Top with grated vine tomato, season with sea salt and drizzle with olive oil.
