Name: Tortilla Española
Yield: 8 Servings
Ingredients: 1 tablespoon plus 2 cups olive oil; 1 medium yellow onion, thinly sliced; Kosher salt; 2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces; 8 large eggs

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Christina Holmes

Here’s your chance to master one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

Recipe notes