Method

• 1.
  Place grated potato in a clean towel and squeeze as much water out of them as you can. Transfer to a colander.
• 2.
  Meanwhile, place a small saucepan over high heat. Add half the butter and when it begins to foam, add onion, garlic and rosemary. Cook, stirring occasionally, for 4-5 minutes until onion has softened. Place potato in a large bowl and pour over the onion mixture. Add eggs and mix well to combine. Season liberally and toss well to combine.
• 3.
  Place a non-stick frypan over medium- high heat. Add the remaining butter and swirl in pan until it begins to foam. Add potato mixture and spread evenly over the pan with a large metal spoon. Reduce heat to medium and cook for 15-16 minutes, pushing gently all over to compress the mixture, until the base and edges of the tortilla are set.
• 4.
  Carefully flip the tortilla to a large heatproof plate or oven tray and quickly slide it back into the pan to cook the other side. Cook for a further 15-16 minutes until the egg is set in the centre.
• 5.
  Remove tortilla from pan and place on a plate. Scatter over extra rosemary and serve with rocket and lemon wedges.