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Tortilla espanola is super easy to do... i haven't done it in years, but this is the way I used to make it...

First, you need a non-stick skillet for this - the higher the sides the better. I used to know a spaniard woman that cured her tortilla skillet and never washed it with soap and water. She only wiped it clean.

Traditional tortillas espanolas are made with potatoes, eggs and onions or eggs, potatoes, onions and ham. that's what you see most often in restaurants and tapas bars.

This is how I used to do it way back in the day before I was vegetarian... Fry some spanish chorizo in the skillet. No need to put any oil as the chorizo will render enough. After the chorizo is pretty crispy, fry in that same oil over medium high heat a mixture of very small cubed potatoes and sliced onions. (I remember using sometimes a hash brown frozen potatoes mix for this) Add a bit more olive oil if you feel you need more oil. Use enough poatatoes and onions to cover most of the skillet you're using.

Meanwhile, whisk 2 eggs, add a splash of milk and season with salt and pepper. I used 2 eggs for a small skillet. Use 4-5 eggs for a large skillet of potatoes.

When the potatoes and onions are cooked, pour in the whisked eggs mixture. Cover the skillet and cook until the eggs are set in the middle. When it's done, flip it on a plate and the browned side will be on top. Cut in wedges and enjoy. Ole!!!

I now make a chorizo-free and egg-free version using tofu, cheese and peppers and more veggies. if you're interested, let me know.

Spanish Potato Omelet

Just 5 easy steps and lusciousness on a plate comes together surprisingly quickly leaving richly flavored oil in the fridge for future decadence. Use starchy Russet or Idaho potatoes and splurge on the best extra virgin oil from Spanish Piqual olives. The rest is simple: 6 large eggs, an onion, kosher salt, black pepper. And the whole deal slides together in 2 mismatched non-stick sauté pans, so you don’t really need any special equipment, although a mandolin sure gets you there faster…

1) Peel and thinly slice (about 1/8-inch thick) 3 Idaho potatoes and 1 medium onion. Add ½ teaspoon kosher salt and gently toss into 2 quart saucepot.

2) Pour olive oil, between 1 and 2 cups, over potatoes to barely cover top and on medium high bring to simmer. Reduce heat to low and cook until potato confit is fork tender, about 15 minutes. Pour potatoes into colander over bowl reserving oil. (Save oil in refrigerator). Let potatoes cool and drain, about 10 minutes.

3) Whisk 6 eggs with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Gently add warm potatoes into eggs. Taste and adjust seasoning. Let sit 15 minutes for potatoes to absorb eggs; this is the most important step so patience please.

4) Place 2 tablespoons of reserved oil into 8-inch non-stick pan over medium heat until oil is shimmering. Add eggs/potatoes and cook gently swirling pan. Keep pan moving and lift edges to allow any liquid to run to bottom. With sides clearly set and center not runny, cover with preheated 10- inch non-stick pan and flip omelet over into it. This is the easiest and most fool proof way of flipping an omelet. Cook another 5 minutes until the slightly golden rim puckers and the interior is warm and firm.

5) It’s ready to be eaten. Add a mouth watering allioli or satiating romesco sauce and your special meal beckons. The flavored oil is in the fridge ready to add dimension to other dishes.

For a minute, I thought you meant what's served in diners as a "Spanish" omelet - a regular omelet covered in red sauce.

I love Tortilla! I made Penelope Casas' recipe and it was a huge hit. Come to think of it, her recipes rock!