Spanish Tortilla

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put 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.
2. 2Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
3. 3When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and mix in, followed by the beaten eggs.
4. 4Put 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.
5. 5To 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.
6. 6Once cooked, tip into a plate and serve the tortilla warm or cold, scattered with the chopped parsley.
7. 7To 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.