Tortilla Española

As traditional as it gets, this tapas staple is one of those deceptively simple additions to the brunch table. Don’t be so casual about the preparation, however; it takes some subtlety to get this right, and that’s greatly aided by a quality cast iron pan. Give this the care it deserves, and it can anchor

your entire meal—deliciously.

Ingredients

• 2 cups olive oil

• 3 medium Yukon Gold potatoes, peeled, quartered, and sliced

• 1 medium sweet onion, like a Vidalia, peeled, quartered, and sliced

• 6 large eggs

• 2 tsp. sea salt

• Jamon Iberico (optional for garnish)

Method

1. Add oil to a large, wide pot and heat until shiny/rippled; add potatoes and onion, cover, and let the oil simmer until the potatoes are tender, roughly 10 minutes

2. Strain potato and onion mix and set aside

3. In a medium bowl, add eggs and lightly beat, then stir-in cooled potatoes and set aside for 15 minutes

4. Take a 12-inch cast-iron skillet, place over high heat and add 2 tablespoons of oil. When oil is hot, pour in the egg and potato/onion mix and cook until the edges of the egg begin to ruffle and turn pale yellow, then place onto grill/oven heated to 400 degrees, close/cover and cook for 25 minutes

5. When done, allow to cool and serve