Spanish tortilla

  • 10 Feb - 16 Feb, 2024
  • Mag The Weekly
  • Cookery

· 1 onion
· 4 tablespoons olive oil
· 25 g butter
· 400 g potatoes
· 6 garlic cloves
· 8 eggs
· Chopped parsley

To serve
· 1 sliced baguette
· 4 grated tomatoes
· Drizzle of olive oil

Put a non-stick frying pan on a low heat. Cook the onion in the oil and butter until soft but not brown. Meanwhile, put tomatoes in a bowl and pour over boiled water. Drain the water after two minutes and the skin will peel away. Then, coarsely grate them. Add potatoes to the pan and cook for 15 minutes. When potatoes are soft, crush garlic cloves and stir in, followed by beaten eggs. Put the lid back on the pan and leave the tortilla to cook. After 20 minutes, the edges should be golden, the top set but the middle still a little wobbly. Turn it over to cook the other side. Once cooked, transfer to a plate and serve it scattered with chopped parsley. Take slices of baguette, stab with a fork and rub with garlic, pile on grated tomatoes and season with salt and a drizzle of olive oil.