Say hello to you new best eggy friend.
Yo, omelets and frittatas:
Because you're about to get schooled by the Spanish tortilla.
"Tortilla" here doesn't mean the flat thing you put taco stuffin' into; Spaniards apply the name to a kind of yummy, dense, enormous potato-and-egg pancake-like thing.
It's delicious for brunch, but also is happy to hang out at room temperature and makes an ideal tapas-time snack.
Via food52.com
Here's what you'll need to make it:
Serves 6
2 pounds white potatoes, peeled
Salt
1 medium yellow onion, chopped
3 tablespoons vegetable or olive oil
8 eggs
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 1/2 tablespoons unsalted butter
Get the full recipe at Food52.
Via food52.com
First, whisk the eggs into submission with a LARGE pinch of salt.
Careful — we want them smooth, not frothy, OK?
Via food52.com
