Tortilla de Patatas y pan con Tomate

Ingredients (4 serves)

Tortilla de patatas

300 gr of potatoes, peeled, chopped (10 oz)

1 onion, peeled, in half rings

3 eggs

olive oil

salt

Pan con tomate

4 slices of farmhouse bread

2 red tomatoes

1 garlic clove (optional)

olive oil

salt

Method

Tortilla de patatas

Peel and rinse the potatoes; dice them thinly.

Peel the onion and cut it in half rings.

Fry the potatoes in plenty of hot olive oil. Add the onion into the frying pan when the potatoes are half done.

Leave over medium heat until both the potatoes and the onion are well done. Set aside over absorbent paper.

Beat the eggs in a separate bowl and season with salt. Pour the drained potatoes and onion in the bowl and mix.

Remove excess of oil from the pan. Pour the mixture over the heated pan and cook until the bottom starts to brown. Add other ingredients like mushrooms, artichokes, fish, meat as desired at this point.

Flip it over, and gently slide the tortilla into the pan again so the uncooked part is face down and finish cooking.

Pan con tomate

Peel a clove of garlic and cut it in halves. Cut the tomatoes also in halves cross wide.

First rub the bread with the garlic with the cut side, and then with the tomato, squeezing gently. Sprinkle it with salt and drizzle it with olive oil.