Tortilla Española
Tortilla Española This recipe takes me back to being 20 years old and hiking 300 kilometers through the gorgeous countryside of Spain. Not a care in the world except for making it to the next town where a hardy, hot peregrino (pilgrim) meal waited for us. Typically we'd start our day with two breakfasts. Usually the second breakfast was either a sandwich made of jamon serano and manchego or Tortill a Española. Once we arrived at our destination hostel, we'd devour a plate of steak and fries. But this recipe is all about the delicious, stick to your ribs, super classic Spanish egg and potato pie. Recipe below! Ingredients: 2 cups extra virgin olive oil 4 cups of thinly sliced Yukon or any white potato (3 potatoes typically) 1 sliced yellow onion 2 teaspoons of sea salt 6 eggs Instructions: Start by heating up 2 cups of olive oil in a wide and deep pot (the biggest you have on hand!) Skin, quarter and slice 3 potatoes or until you have 4 cups of thinly sliced potatoes. Slice 1
