Instruction

• 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
• Add the potatoes, cover the pan 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
• 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
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley
• To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil