Photo Credit: Victoria Blashford-Snell
Several years ago my husband and I visited Spain, and though the endless tapas platters of chorizo and gambas a la plancha (grilled shrimp) definitely caught our fancy, the one dish we remember best of all was a humble potato and onion omelet called a tortilla española. Also known as a tortilla de patatas, the classic tapa eaten all over Spain is rich with olive oil, filling, and simple to make. You likely have all the ingredients in your house already.
It's a perfect fall supper that's especially versatile because it can be served warm or at room temperature. (Make it a few hours ahead of time and it won't suffer a bit.) Round out the meal with some grilled bread and a big green salad.
The key to the dish is the thorough cooking of the onions and potatoes so they're both fork-tender before adding the eggs. Speaking of eggs, given recent news, I highly encourage you to source yours from a purveyor you know and trust. Go organic, if you can afford to.
When the fridge is nearly bare and you seek a simple weekend meal kids and parents will enjoy equally, think turn to this one. Here's a recipe from an iVillage reader, though I'd personally advise cooking the potatoes thoroughly with the onions before adding the eggs. Or bump up the veggies and try this rendition with broccoli and peas (shown above).