A light vegetarian meal for Thursday this week!

Yukon gold potatoes, thinly sliced and fried in extra virgin olive oil and lightly caramelized onions fill this simple, yet rich Spanish omelette. A filling and delicious comfort food topped with a Pimenton garlic aioli.
Enjoy the tortilla with a bowl of Tomato Basil soup of slow cooked roasted tomatoes, shallots, garlic, herbs de Provence and basil. Top the soup off with sourdough garlic croutons and parmesan cheese.