OUT OF MANY ONE DISH | MONDAY, JULY 30, 2018
1 large white onion, sliced
4 tbsp olive oil
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.