Tomato Tortilla

Preparation:

Preparation: The 'tortilla', ie a very tasty omelette prepared with all sorts of ingredients, can certainly be defined as the symbolic dish of colorful Spanish cuisine. It is a 'chameleonic' dish that the Spaniards love to enjoy both as an appetizer, as a second course, and as a single, quick and tasty dish, to be eaten anywhere, when travelling, on a trip, during a picnic. Cut the tomatoes into cubes and the onion into thin slices. In a non-stick pan, fry the onion in a little oil. On the side, beat the eggs and then add a few spoonfuls of water, a spoonful of flour, a pinch of salt and the diced tomatoes. Pour everything into the pan with the sautéed vegetables. Move the pan horizontally so that your tortilla cannot stick to the bottom. After a few minutes, grease a plate with a slightly larger diameter than the inside of the pan and cover the tortilla with this and immediately turn it over, with the fastest and most decisive movement possible. Slide the tortilla back from the plate to the pan, so that it also takes color on the opposite side and serve garnished with slices of ripe tomato and a sprinkling of parsley.