Spanish Tortilla
Advertisement
Ingredients
- 1 sliced Onion
- 4 tbsp Olive Oil
- 25g Butter
- 400g Potatoes
- 6 cloves Garlic
- 8 Eggs
- Handful Parsley
- 1 Baguette
- 4 Vine Tomatoes
- drizzle Olive Oil
Instructions
- Set a large non-stick frying pan over low heat and cook the sliced onion gently in the oil and butter until soft but not browned — about 15 minutes. Add the potatoes, cover, and cook another 15–20 minutes, stirring now and then so they cook evenly.
- When the potatoes are soft and the onion is glossy, crush in 2 cloves of garlic, then pour in the beaten eggs.
- Cover and let the tortilla cook gently. After about 20 minutes the base and edges should be golden and the top just set, with the middle still a touch wobbly. To flip it, slide it onto a plate, set a second plate on top, invert the whole thing, and slide it back into the pan to finish. Serve warm or cold, scattered with the chopped parsley.
- For the side, warm the baguette slices, prick them all over with a fork, and rub with the remaining garlic. Pile on grated tomato, season with sea salt, and finish with a drizzle of olive oil.
Adapted from TheMealDB and rewritten in our own words.