Spanish Tortilla

Instructions

1. 1

   Heat Oil and Butter

   2 min

   Begin by placing a large non-stick frying pan over low heat. Add 4 tablespoons of olive oil along with 25 grams of butter and allow them to melt together, creating a flavorful base for the tortilla.

2. 2

   Cook Onions Until Soft

   19 min

   Introduce the sliced onion to the pan and cook it gently. Stir occasionally to prevent browning; the goal is to achieve a translucent, soft texture over approximately 15 minutes.

3. 3

   Add Potatoes and Cover

   10 min

   Carefully incorporate the 400 grams of potatoes, stirring them into the onion mixture. Cover the pan with a lid and let everything cook for 15-20 minutes, stirring occasionally to ensure even cooking and prevent sticking.

4. 4

   Mix in Garlic and Eggs

   5 min

   Once the potatoes are tender and the onion has a glossy appearance, crush 2 garlic cloves and add them to the pan. Next, pour in the beaten eggs and gently stir to combine all ingredients, ensuring the eggs are evenly distributed.

5. 5

   Cook Tortilla Gently

   25 min

   Cover the pan again and allow the tortilla to cook on low heat for about 20 minutes. You'll know it's ready when the edges turn golden and the center is set yet slightly jiggly, indicating a creamy texture inside.

6. 6

   Flip the Tortilla

   6 min

   To flip the tortilla, carefully slide it onto a large plate. Place another plate on top, invert the plates to turn the tortilla over, and then gently slide it back into the pan to finish cooking evenly on the other side.

7. 7

   Serve with Parsley

   2 min

   Once the tortilla is fully cooked and both sides are nicely browned, transfer it to a serving plate. For a fresh touch, sprinkle chopped parsley generously over the top before serving.

8. 8

   Prepare Baguette Accompaniment

   7 min

   For a delightful side, take a baguette and pierce it with a fork to create texture. Rub the surface with the remaining garlic, then top it with grated tomatoes, finishing with a sprinkle of sea salt and a drizzle of olive oil.