As for the Taco Tuesday post from a couple weeks ago, in which Steve made a killer Spanish breakfast dish, I said I’d ask him for his recipe…this is kind of what he told me…

Spanish Tortilla
Serves: 4–6

Ingredients:

3 lb. organic russet potatoes
1 medium yellow onion
2 cups canola oil
3 large eggs
Kosher salt and freshly ground black pepper

Preparation:

1. Fill a large bowl half full of cold water. Peel and slice the potatoes, very thin. Soak in the water for a few minutes. Put the potatoes in the water to remove some of the starch and keep them from turning brown.
2. Add the oil to a large non-stick frying pan and fry your potato slices, one by one until they are crispy. Remove and set aside. If you’re impatient like me, you can go faster by cooking several at a time, but they do need to be fried crispy.
3. Peel and slice onions about 1/4-inch thick. Add the onions to the same oil and when they are translucent and cooked, pour off most of the oil.
4. Whisk the eggs together and add them to the pan on top of the cooked potato/onion mixture. Add salt and pepper on top of that.
5. Cover the pan with aluminum foil and place in 325 degree oven for 20 minutes.

When you pull the tortilla out of the oven, put a serving plate upside down on top of the pan and then invert it, revealing a beautiful dome-shaped Spanish Tortilla.

Cut it in wedges, top with sour cream, chives, a sprinkling of grated Mexican cotija cheese.

Get a fork and go at it.