Tips for success

• An 8-inch nonstick pan is best. It should have sloping sides and a depth of at least 2 inches.

• Since olive oil is the backbone of this dish, use the best you can afford. In my book, that doesn’t mean expensive European olive oils. It means using the freshest olive oil available. European oils are often blends of oil from various countries and aren’t necessarily the freshest, as they spend too much time in transit or in warehouses before reaching the shelves of your local store. I prefer California grown and produced. Try some of my favorites: Cobram Estate California Select (cobramestate.com or locally at Walmart, Specialty Produce, Albertsons, Whole Foods, Vons and Barons Market), Corto Truly 100% Extra Virgin Olive Oil (cortoolive.com), Capay Valley Ranches (cvranches.com) or California Olive Ranch 100% California (not their Destination Series, which is what’s most widely available locally and is a blend of oil from different countries; californiaoliveranch.com).

• Russet potatoes and Yukon Golds both work for this recipe. However, the Yukons hold up better during the cooking process; the russets more easily fall apart as they poach in the olive oil.

• Do not rinse the peeled potatoes. Cut them right away, patting them dry just before slipping them into the olive oil one slice at a time.

• Since the poaching is at a low temperature, be sure to reserve the olive oil; you can reuse it.

• Don’t use eggs straight from the fridge. Take them out at least a half-hour before starting. This simple step will help keep them from sticking to the pan.

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Make sure to thoroughly coat the potatoes and onions with the egg before placing them back into the hot pan.

• A trick to make it easier to slide the partially cooked tortilla back into the pan is to wet the plate you’ll use to flip the tortilla. I don’t do this now as I’ve mastered the flip, but it helped while learning. The plate should also be just barely larger in diameter than the pan (I use a salad/dessert plate), and it should be flat with no lip.

• Serve warm or at room temperature — it’s an excellent make-ahead dish for entertaining or for multiple course brunches for two.