Tortilla with Spanish Salsa

Potato Tortilla

• 200 g onions, quartered
• 200 g extra virgin olive oil
• 400 - 600 g potatoes, peeled and thinly sliced
• 1 ¼ tsp fine sea salt
• 6 large eggs

Salsa

• 200 - 250 g onions, quartered
• 50 g extra virgin olive oil
• 2 garlic cloves
• 1 Tbsp tomato purée
• 100 g white wine
• 300 g water
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 Tbsp fresh parsley, leaves only, roughly chopped