Ingredients
- Potatoes (400g)
- Eggs (8)
- Onion (1 sliced)
- Garlic (6 cloves)
- Olive Oil (4 tbsp)
- Butter (25g)
- Parsley (Handful)
- Baguette (1)
- Vine Tomatoes (4)
- Olive Oil (drizzle)
Instructions
Steps
- In a large non-stick frying pan, heat on low and add olive oil and butter.
- Slowly cook the sliced onion until it becomes soft but not browned, about 15 minutes.
- Stir in the potatoes, cover the pan, and continue cooking for 15-20 minutes, stirring occasionally for even frying.
- Once the potatoes are soft and the onion is shiny, crush 2 garlic cloves and mix them in, followed by the beaten eggs.
- Cover the pan again and let the tortilla cook gently for about 20 minutes until the edges are golden and the top is set but slightly wobbly in the middle.
- To flip the tortilla, slide it onto a plate, cover with another plate, turn it over, and slide it back into the pan to finish cooking.
- Once fully cooked, transfer the tortilla to a serving plate and scatter with chopped parsley.
- For accompaniment, take a baguette, pierce it with a fork, rub it with the remaining garlic, top with grated tomatoes, and season with sea salt and a drizzle of olive oil.