This is a popular Spanish tapas that is served in a bar with cocktails. It should be served with allioli, which is basically a garlicky mayonnaise.

It is a great appetizer for a party because you can make it up a day or two a head of time and refrigerate, then let set at room temperature before serving. The leftovers work well for breakfast the next morning.

½ c................. Olive oil

3 ea............... Medium onions

4 ea............... Medium russet potatoes

6 ea............... Large eggs, beaten

to taste.......... Salt & white pepper

1. Peel, quarter and slice onions and potatoes 1/4 “ thick.

2. Heat oil in a 9” nonstick or cast-iron skillet.

3. Add onions and sprinkle with salt & pepper.

4. Cook over medium heat until soft.

5. Strain onions in a strainer over a bowl and return oil to pan.

6. Cook potatoes over medium heat until golden and a little crunchy.

7. Strain and return oil to the skillet.

8. Mix onions, potatoes and eggs in a bowl.

9. Reheat oil in skillet and pour 1/3 of the mixture in.

10. Cook over medium heat until the bottom is set, the top will still be runny.

11. Cover skillet with a lid and quickly invert tortilla and just as quickly slide it back into the pan.

12. Cook until set. Tortilla should have a little give when pressed in the center and the sides should be firm.

13. Turn tortilla out onto a platter and let it rest at least 15 minutes before serving. The Tortilla can be chilled before serving but should be brought back to room temperature.

14. Repeat 2 additional times.

When I make allioli, I start with about a cup of mayonnaise and add about 1 somewhat heaping Tablespoon of fresh, finely, chopped garlic and the juice of 1 lemon. Then add a couple drops of Tabasco and salt to taste. The Tabasco isn't there to add heat just round out the flavors. You can cut back on the garlic if you want but it is garlic mayo...

Be creative, have fun and enjoy!!!