Spanish Tortilla Recipe

Set a large non-stick frying pan over low heat. Cook the sliced onion in 4 tablespoons of olive oil and 25g of butter until it's very soft and translucent, without letting it brown; this usually takes about 15 minutes. Stir in the 400g of potatoes, cover the pan, and continue to cook for another 15 to 20 minutes, stirring occasionally to ensure even cooking.

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.