No. 0034 Spanish Members recipe

Spanish Potato Tortilla with Slow-Cooked Onions

Thin potato slices and sweet onions are gently poached in olive oil until meltingly soft, then folded into beaten eggs and cooked into a thick, golden cake with a just-set, creamy middle. Served warm or at room temperature, a wedge of tortilla espanola is a beloved Spanish breakfast, tapa and picnic staple.

4.3 from 36 cooks