Spanish Tortilla

Once the potatoes are tender and the onion looks glossy, crush 2 garlic cloves directly into the pan and stir them in quickly. Immediately pour in the 8 beaten eggs, ensuring they spread evenly over the potatoes and onions.

Replace the lid and let the tortilla cook gently. After about 20 minutes, the edges and base should be a deep gold, and the top should be mostly set but still have a slight wobble in the center. To flip it, carefully slide the tortilla out onto a large plate, then invert it onto another plate, and slide it back into the pan to finish cooking the other side. Once it's cooked through, transfer the tortilla to a clean plate and scatter with a handful of chopped parsley before serving warm or at room temperature.

For a simple accompaniment, warm slices of baguette. Stab them all over with a fork, then rub generously with the remaining 4 cloves of raw garlic. Top with the grated 4 vine tomatoes, season with sea salt, and finish with a drizzle of olive oil.