Name: Spanish Tortilla
Yield: 8 Servings
Ingredients: 1½ cups extra-virgin olive oil; 2 pounds large Yukon Gold potatoes, peeled, quartered, cut into ¼-inch slices; 1 onion, quartered, thinly sliced; 2½ teaspoons kosher salt; 8 large eggs, beaten to blend

Jenny Rosenstrach, Andy Ward

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Recipe notes