Spanish Tortilla

Ingredients

• 1 yellow onion
• 4 tbsp olive oil
• 25 g butter
• 400 g potatoes
• 6 clove garlic
• 8 eggs
• ¼ cup fresh parsley (optional)
• 1 baguette
• 4 vine tomatoes
• ½ tsp salt (optional)

Steps

1. Slice the onion and potatoes thinly. Mince 2 cloves of garlic.
2. Heat olive oil and butter in a large non-stick frying pan over low heat. Add the sliced onion and cook for 15 minutes until soft and translucent.
3. Add the sliced potatoes to the pan, cover, and cook for 15-20 minutes, stirring occasionally, until tender.
4. Stir in the minced garlic, then pour in the beaten eggs. Cover and cook gently for 20 minutes until the edges are golden and the top is mostly set.
5. Carefully invert the tortilla onto a plate, then slide it back into the pan to cook the other side for a few more minutes until fully set.
6. For the accompaniment, slice the baguette and warm it. Rub the warmed baguette slices with the remaining garlic cloves. Grate the tomatoes over the baguette, season with salt, and drizzle with olive oil.
7. Serve the Spanish Tortilla warm or cold, garnished with chopped parsley, alongside the tomato-garlic baguette.