Spanish Tortilla

Vegetarian · Spanish classic.

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

Method

1. Fry — Put a large non-stick frying pan on a low heat.
2. Continue cooking — Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins.
3. Fry — Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
4. Stir — When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
5. Continue cooking — Put the lid back on the pan and leave the tortilla to cook gently.
6. Continue cooking — After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly.
7. Continue cooking — To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
8. Serve — Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.
9. Season — To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón