Tortilla Espanola, a Spanish classic, is a typically a thin omelet filled with fried potatoes and onions. The recipe is easy to assemble, can be made ahead, warmed when ready, and is great for serving to guests as an appetizer or as part of a meal. It's great on its own, but a little garlicky aïoli is good, too.
4 large Yukon Gold potatoes (about 2 1/2 lbs.), peeled and cut into 1/2-in. cubes
1 medium yellow onion, chopped
1 teaspoon truffle salt or sea salt
2 cups extra-virgin olive oil
6 large eggs, beaten to blend
2 tablespoons chopped flat-leaf parsley
How to Make It
Combine potatoes, onion, and salt in a bowl. Set aside.
Heat oil in a large frying pan over high heat until very hot but not smoking. Spoon potato mixture into oil, spreading evenly. Cook until at least half the potatoes are browned, using a slotted metal spoon to turn potatoes occasionally, 20 minutes.
Set a strainer over a bowl and pour in potatoes; let drain. Reserve 1 tbsp. oil.
Fold eggs into potato mixture in a large bowl. Stir in parsley.
Heat reserved 1 tbsp. oil in a 10-in. nonstick frying pan over medium heat. Pour egg mixture into pan; spread evenly. Cook, lifting edges to check color. When eggs are medium brown, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, then slide back into pan. Cook over medium heat until bottom is browned, about 4 minutes.
Transfer to a plate; cut into wedges.
Note: Nutritional information is per appetizer serving.