Spanish tortilla espanola burrito with garlic aioli and ham

Melt a lot of butter with oil, add thin-sliced potato and onion and cook gently about 10 minutes, separating the slices, until soft; cool a couple of minutes.

Mix a garlic aioli from mayo, garlic, a little salt, pepper, lemon juice, parsley and olive oil.

Cut the prosciutto into thin ribbons so a bite does not pull a whole slice out.

Quick-mix four big eggs with salt and pepper and stir in the potato and onion.

Cook in a non-stick pan over moderate heat; as the edges set, pull them in and let the uncooked egg run behind, until firm enough not to be wibbly on top.

Flip the tortilla, on a plate or in the pan, tuck the edges and finish; cut into pieces.

On a hot tortilla layer the aioli, the tortilla espanola, the ham, Manchego, a little arugula, parsley and pepper; roll and let the cheese melt.