Rosalía's Spanish Potato Omelette, Vermú, and Pa Amb Tomàquet

Peel and thinly slice the onions. The slices don't need to be perfect.

Add a generous amount of olive oil to a pan and heat it over medium heat.

Add the sliced onions to the pan and cook slowly until they are caramelized and have a golden-brown color.

Peel the potatoes and chop them into small, irregular pieces. This technique is called 'chascar'.

In a separate, larger pan, add plenty of olive oil and heat it up. Carefully add the chopped potatoes.

Fry the potatoes on medium heat until they are cooked through and slightly crispy.

While the potatoes are frying, crack 5 eggs into a large bowl.

Once the onions are caramelized, add them to the bowl with the eggs. Then, drain the fried potatoes and add them to the bowl as well.

Mix all the ingredients in the bowl together with a fork. Let the mixture rest for about 10 minutes.

Heat a clean, non-stick pan with a little bit of oil over medium heat. Pour the egg and potato mixture into the pan.

Cook the omelette, using a spatula to shape the edges. When the bottom is set, place a large plate over the pan and quickly flip the omelette onto the plate.

Slide the omelette back into the pan to cook the other side. Cook for another minute or two, then slide it onto a serving plate.

Serve the Spanish potato omelette warm, optionally with a side of 'pa amb tomàquet'.

Arrange potato chips on a small plate.

Drain a can of olives and a can of pickled mussels. Scatter them over the potato chips.

Drizzle Espinaler sauce over the chips, olives, and mussels. This makes a perfect appetizer to enjoy while you cook.

Take a loaf of rustic bread, like 'coca de vidre', and cut it into thick slices.

Cut a ripe tomato in half and rub the cut side generously over the surface of the bread slices.

Peel a garlic clove, cut it in half, and rub it over the bread for extra flavor.

Finish by drizzling a generous amount of olive oil and sprinkling a bit of salt over the tomato-rubbed bread.