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1 large white onion, sliced

4 tbsp olive oil

25g butter

400g waxy potatoes, peeled, quartered and finely sliced

6 garlic cloves

8 eggs beaten

A handful of flat-leaf parsley, chopped, plus extra to serve

To serve (optional)

1 baguette, sliced

4 vine tomatoes, peeled and coarsely grated

Drizzle of olive oil


1. 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. Meanwhile, peel the tomatoes (if using) by scoring the

skins with a cross, putting them in a bowl and pouring over just-boiled

water. Drain the water after 2-3 mins and the skins will peel away easi-

ly. You can then coarsely grate them.

2. Add the potatoes to the pan, then cover and cook for a further 15-

20 mins, stirring occasionally to make sure they fry evenly. When the

potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir

in, followed by the beaten eggs.

3. 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.

4. 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

the remaining garlic, pile on the grated tomatoes and season with sea

salt and a drizzle of olive oil.