Spanish Tortilla

Steps

1. 1
   Step 1:

   Put a large non-stick frying pan over low heat.

2. 2
   Step 2:

   Cook the sliced onion slowly in 4 tbsp olive oil and the butter until soft but not browned, about 15 minutes.

   15 min
3. 3
   Step 3:

   Add the potatoes, cover the pan, and cook for a further 15–20 minutes, stirring occasionally so they fry evenly.

   15–20 min
4. 4
   Step 4:

   When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir them in.

5. 5
   Step 5:

   Stir in the beaten eggs.

6. 6
   Step 6:

   Cover the pan again and leave the tortilla to cook gently for about 20 minutes, until the edges and base are golden, the top is set, and the middle is still slightly wobbly.

   20 min
7. 7
   Step 7:

   Slide the tortilla onto a plate, place another plate on top, turn it over, and slide it back into the pan.

8. 8
   Step 8:

   Finish cooking the tortilla, then transfer it to a plate and serve warm or cold, scattered with chopped parsley.

9. 9
   Step 9:

   Warm and slice the baguette.

10. 10
    Step 10:

    Prick the baguette slices all over with a fork and rub them with the remaining garlic.

11. 11
    Step 11:

    Pile grated vine tomatoes onto the baguette slices.

12. 12
    Step 12:

    Season with sea salt and finish with a drizzle of olive oil.