Tortilla

Name: Tortilla
Yield: makes 3 to 6 servings
Ingredients: 1 cup extra virgin olive oil; 1 1/4 pounds (3 to 4 medium) waxy potatoes, peeled and thinly sliced; 1 medium onion, thinly sliced; Salt and black pepper to taste; 6 extra-large or jumbo eggs

December 14, 2011

Perhaps the most commonly seen tapa of all, this is a dish I have loved eating (and making) since I first visited Spain more than twenty years ago. Don’t be put off by the large quantity of olive oil; much of it will be poured off (and will have a lovely taste, so you can use it for sautéing; refrigerate in the meantime).

Recipe notes

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