"Tortilla Española is a classic Spanish tapa made of scrambled eggs and tender potatoes, cooked into a sliceable round omelet."
"Saving your fingers from potential slicing disaster is not the only shortcut. While a traditional tortilla is cooked on both sides (requiring some real finesse to slide a half-raw omelet onto a plate and invert it back into a hot pan), this version bakes in the oven-no flipping required."
"Even if you're not a huge fan of the flavored chips (raises hand), the results are so undeniable when baked into a pan of eggs, you might find yourself keeping a bag around for this recipe alone."
[
Collection
]
[
|
...
]