Spanish Tortilla

A classic Spanish dish — a tender omelet-bake with potatoes and onions. Served hot or cold, perfect for breakfast, lunch, or a light dinner.

Ingredients

• 400 g Potatoes
• 1 pcs Onion
• 8 pcs Eggs
• 4 tbsp Olive oil
• 25 g Butter
• 6 clove Garlic
• 1 bunch Fresh parsley
• 1 pcs Baguette
• 4 pcs Cherry tomatoes
• Olive oil
• to taste Sea salt

Instructions

1. Place a large non-stick skillet over low heat. Slice the onion and cook it in a mixture of olive oil and butter over low heat for about 15 minutes until the onion becomes soft and translucent, but does not brown.
2. Slice the potatoes into thin slices. Add them to the onion, cover the skillet with a lid, and cook for another 15–20 minutes, stirring occasionally, to ensure the potatoes cook evenly.
3. When the potatoes are tender and the onion becomes glossy, crush 2 garlic cloves and add them to the skillet. Lightly whisk the eggs and pour them over the potatoes, stirring gently.
4. Cover the skillet with a lid and cook the tortilla over low heat for approximately 20 minutes. The edges and bottom should brown, the top layer should set, and the center should remain slightly loose.
5. To flip: slide the tortilla onto a flat plate, place another plate on top of it, flip everything together, and return the tortilla to the skillet for a few minutes of additional cooking until the top is completely cooked through.
6. Transfer the tortilla to a serving dish and sprinkle with chopped parsley. Serve hot or cold. Prepare a side dish as follows: slice the baguette, prick the slices with a fork, rub them with the remaining garlic, top with grated tomatoes, drizzle with olive oil, and season with sea salt.