Perhaps the most commonly seen tapa of all, this is a dish I have loved eating (and making) since I first visited Spain more than twenty years ago. Don’t be put off by the large quantity of olive oil; much of it will be poured off (and will have a lovely taste, so you can use it for sautéing; refrigerate in the meantime).

　　

Ingredients

makes 3 to 6 servings

　　1 cup extra virgin olive oil

　　1 1/4 pounds (3 to 4 medium) waxy potatoes, peeled and thinly sliced

　　1 medium onion, thinly sliced

　　Salt and black pepper to taste

　　6 extra-large or jumbo eggs

　　

Step 1

Put the oil in a large, nonstick, ovenproof skillet over medium heat. About 3 minutes later, add a slice of potato; if bubbles appear, the oil is ready. Add all of the potatoes and onion, along with some salt and pepper. Turn the potato mixture in the oil with a wooden spoon and adjust the heat so that the oil bubbles lazily.

　　

Step 2

Cook, turning the potato mixture gently every few minutes and adjusting the heat so the potatoes do not brown, until they are tender when pierced with the point of a small knife, 15 to 20 minutes. Meanwhile, beat the eggs with some salt and pepper in a large bowl.

　　

Step 3

Drain the potato mixture in a colander, reserving the oil. Wipe out the skillet and return it to medium heat, along with 2 tablespoons of the oil. Combine the potato mixture with the eggs and add to the skillet. As soon as the edges firm up—this will take only a minute or so—reduce the heat to medium-low and cook, undisturbed, for 5 minutes.

　　

Step 4

Insert a rubber spatula all around the edges of the cake to make sure it will slide from the pan. Carefully slide it out—the top will still be quite runny—onto a plate. Cover with another plate and, holding the plates tightly, invert them. Add another tablespoon of oil to the skillet and use a rubber spatula to coax the cake back in. Cook for another 5 minutes, then slide the cake from the skillet to a plate. (Alternatively, finish the cooking by putting the tortilla in a 350°F oven for about 10 minutes.) Serve warm (not hot) or at room temperature. Do not refrigerate.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.