The classic tortilla stands on every tapas bar in Spain. The size of a laege cake, it is dense and very satisfying. It can be eaten in wedges with fork - a meal in itself with salad - or cut up into chunks and spread, to be enjoyed as a snack with drinks
Serves 6 to 8 as a tapa, 4 as a light main dish.
3 medium-sized Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered lengthwise
Coarse salt (kosher or sea)
1 1/4 cups extra-virgin olive oil
1 small onion, quartered and thinly sliced
6 large, very fresh eggs, preferably organic
2 tablespoons chicken stock or broth
Ingredients:
Serves 6 to 8 as a tapa, 4 as a light main dish.
3 medium-sized Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered lengthwise
Coarse salt (kosher or sea)
1 1/4 cups extra-virgin olive oil
1 small onion, quartered and thinly sliced
6 large, very fresh eggs, preferably organic
2 tablespoons chicken stock or broth