Prep time 30 mins, cook time 50 mins. Serves 4.
- 1 large onion, sliced
- 4tbsp olive oil
- 25g butter
- 400g boiled potatoes, peeled, quartered and finely sliced
- 2 garlic cloves
- 8 medium eggs, beaten
- Some parsley (optional)
Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins.
Add the potatoes to the pan, then cover and cook for a further 5 mins, stirring occasionally to make sure they fry evenly. When the potatoes are warmed through and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs. Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. 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.
Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.
To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with garlic, pile on sliced tomatoes and season with salt and a drizzle of olive oil.