As the days get colder (here's hoping), warm up with the classic Tortilla Española.

In the United States, Spanish tortilla is a rather unfamiliar dish, but in Spain, homemade tortilla de patata is a classic. Typically served hot or cold for lunch, dinner, snacks, or tapas, the dish strikes an ideal balance of ingredients and flavor. Eggs provide a light and fluffy texture and serve as the perfect base for wonderfully flavored onions and potatoes.

Here in the States, however, we have yet to achieve this magnificence. On the rare occasion that I find Spanish omelets in American restaurants, I’m usually left disappointed and unsatisfied. In order to satisfy my desire for the tortilla Española, I tried my best to recreate the delectable meal at home.

Ultimately, I was delighted with the outcome of my culinary experimentation. Spaniards typically serve the dish on its own or as a sandwich filling, nestled between two pieces of bread. I, however, decided to forgo tradition in this moment and smothered a healthy serving of creamy sriracha sauce on my final product. The sauce is made with Greek yogurt to provide an illusion of health, but classic mayonnaise would work just fine as well. I also recommend serving Spanish tortilla with a hearty glass of sangria, in the name of cultural tradition!

Tortilla Española also works beautifully for leftovers. For once, I refrained from eating all of my food at once (saving myself from the usual one- to two-hour food coma), so I was able to bring leftovers of tortilla Española to work with me the following day for an exciting lunch that broke up the monotony of my summer internship.

I hope you enjoy this wonderful dish as much as I do!

Ingredients

1-2 medium russet potatoes, thinly sliced (approximately 1/8-inch thick)

4-5 eggs

1 medium onion, chopped finely

Olive oil

Salt

Black pepper

For the tortilla:

1. Heat 1-2 tablespoons of olive oil in a large non-stick frying pan on medium-high heat. When oil is hot, add potatoes and cook until they soften slightly. Add onions and sauté until soft and fragrant.
2. In a large mixing bowl, beat eggs with salt and black pepper to taste. Whisk until frothy.
3. Pour egg mixture over the onions and potatoes until they are just covered.
4. Cook on medium to medium-low until the eggs start to set, the bottom is firm, and the edges are pulling away from the sides of the pan. Flip the tortilla if you can slide a spatula under the surface without breaking it.
5. Make sure the bottom is not stuck. Then cover the pan with a plate and flip, so the tortilla lands on the plate with the cooked side facing up.
6. Slide the tortilla off the plate and back onto the pan. Continue to cook on medium until tortilla is set through.

For the creamy sriracha sauce:

1. Combine plain greek yogurt, sriracha, garlic powder, and onion powder in a bowl, and mix together vigorously. Adjust proportions to taste.