Because you’re about to get schooled by the Spanish tortilla.
“Tortilla” here doesn’t mean the flat thing you put taco stuffin’ into; Spaniards apply the name to a kind of yummy, dense, enormous potato-and-egg pancake-like thing.
It’s delicious for brunch, but also is happy to hang out at room temperature and makes an ideal tapas-time snack.
Here’s what you’ll need to make it:
2 pounds white potatoes, peeled
1 medium yellow onion, chopped
3 tablespoons vegetable or olive oil
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 1/2 tablespoons unsalted butter
Get the full recipe at Food52.
1. First, whisk the eggs into submission with a LARGE pinch of salt.
Careful — we want them smooth, not frothy, OK?
2. Sauté onions in oil, combine them with the cooked and sliced potatoes, and pour in the egg.
Just in case you’re not sure about how that onion part works, we’ve got your back.
3. Fold it all together and sprinkle with salt and pepper.
4. Heat up the oil and butter in a cast-iron pan, pour everything in, sprinkle with cheese and bake.
Give it about 20 minutes at 400 degrees.
5. Remove from oven, briefly admire, devour.
But seriously, let it cool a little bit first. HOT POTATO, COMING THROUGH.