Spanish Tortilla

Method6 steps · about 1 hr 20 min

1. 1

   Step 1: Peel and slice the large white onion (1 large). Put a large non-stick frying pan over low heat and cook all the sliced onion in all four tablespoons tortilla olive oil and all the butter (25 g) for about fifteen minutes until soft but not browned. If serving the tomato (4) bread, meanwhile wash and score a cross in each of the four tomato skins, cover them in a bowl with just-boiled water for two to three minutes, then drain and discard that water. When cool enough to handle, peel and coarsely grate the tomatoes and keep them ready for the bread.

   Soften sliced onion slowly in oil and butter · 15 minUses 1 large white onion, sliced · 4 tbsp olive oil for tortilla pan · 25 g butter · 4 vine tomatoes, peeled and coarsely grated, for optional tomato bread · Just-boiled water to cover scored serving tomatoes for peeling, discarded

2. 2

   Step 2: Peel, quarter and finely slice all the waxy potatoes (400 g). Add them to the softened onion pan, cover and cook over low heat for fifteen to twenty more minutes, stirring occasionally, until the potato slices are tender and evenly cooked without becoming heavily browned.

   Cook covered potato slices until tender · 20 minUses The complete softened onion pan · 400 g waxy potatoes, peeled, quartered and finely sliced

3. 3

   Step 3: Peel and crush only two of the six garlic cloves. Beat all eight eggs in a bowl. When the potatoes are tender and the onion shiny, stir these two crushed garlic cloves into the potato-onion pan, then pour in all the beaten eggs.

   Uses The complete cooked potato-onion pan · Only 2 garlic cloves for the tortilla · 8 eggs, beaten

4. 4

   Step 4: Put the lid back on and cook the tortilla gently over low heat for about twenty minutes. The edges and base should be golden and the top set sufficiently to turn it; a slightly wobbly middle at this stage will finish cooking after the flip.

   Gently set tortilla before turning · 20 minUses The complete assembled tortilla

5. 5

   Step 5: Slide the partly set tortilla onto a plate and put another plate on top. Holding both plates securely, invert it and slide it back into the pan to finish cooking the other side until the eggs are set throughout at 71 °C / 160 °F. Transfer the fully cooked tortilla to a clean plate. Wash and chop the flat-leaf parsley and scatter the measured handful over it. Serve warm, or cool promptly and refrigerate if serving cold.

   Uses The whole partly set tortilla · 1 handful flat-leaf parsley, chopped

6. 6

   Step 6: If serving the tomato bread, warm the baguette (1) slices, prick them with a fork and rub with the four remaining peeled garlic cloves. Divide the prepared grated tomatoes over the slices, then season with the separate sea salt and drizzle of serving olive oil. Serve the tortilla as four portions, with the optional tomato bread and additional chopped parsley if desired.

   Uses The complete cooked tortilla · 1 baguette, sliced, for optional tomato bread · Remaining 4 garlic cloves, only for optional bread · All four prepared serving tomatoes, if using · A drizzle olive oil for optional tomato bread · Sea salt for the optional tomato bread, to taste · Additional chopped flat-leaf parsley for serving, as desired