Have you ever had a Spanish tortilla? It’s actually nothing like your traditional tortilla… but rather a mix of potato and egg, almost like a crustless-quiche, if you will.
1. Sauté the onions in enough olive oil, to coat the bottom of the pan, about 1-2 TB.
2. Add the onions and give a quick sauté, as well.
3. Sprinkle with salt and pepper.
4. Add in the potatoes and 2 TB. olive oil, stirring intermittently until they start to brown.
5. Spread the potatoes evenly along the bottom of the pan, and in the eggs.
6. Let the dish sit until the edges start to bubble. I will take the lid off and on to cook it faster while allowing the eggs to crisp, as well.
7. Once the edges start to separate from the pan, the Spanish tortilla is ready!
8. Cut, serve, and enjoy!
