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.
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