Nano's rough recipe

Yesterday an Argentinian made us dinner. He said it was vaguely Spanish but I think he just made it up. The main was a sort of paella rice with vegetables that was really delicious but the starter was something else. Hard to eat with fingers, it was messy fun food. Everyone wanted seconds. I asked him for the recipe and he was pretty vague about it but here was the basic gist.

Nano's tortilla bruschetta

Crusty bread cut into medium slices
Tomato purée
Olive oil
Salt and pepper
Parsley chopped very fine
Paprika

For the tortilla con cebolla

Potatoes
Onions
Garlic
Eggs
Milk

For the aioli

Mayonnaise
Crushed garlic
Olive oil
Lemon juice

You can make up a tortilla several ways, everyone has a method. Just make sure it's a thick and tasty omelette filled with sliced potatoes onions and garlic. Season to taste and cut into slices from the pan.

The aioli is just a combination of all the ingredients, you need to mix them to your own taste, some like it more garlicky than others!

The sliced bread needs to be baked for roughly 10 minutes on a medium heat but it depends how thick yours is. make sure it is still a little soft. Once slightly crispy, remove from the oven.

Mix the tomato purée and olive oil until you have a smooth consistency. Season to taste. Spread the mixture onto the bread slices and sprinkle with parsley and paprika.

Place a thick slice of tortilla onto each bread slice and sprinkle with more parsley and paprika. Serve hot and tasty with aioli on the side!