Tortilla Española

There’s a long‑standing debate in Spain about how this cherished, centuries‑old dish should be made. Potatoes, eggs, and onions… or potatoes and eggs only. We recently ordered a tortilla at a local Spanish restaurant, and theirs was the onion‑free version, simple, silky, and delicious. I’ve always made mine with potatoes, onions, and eggs, so I’m still firmly in the camp that believes onions belong in an authentic Tortilla Española. Whichever side you’re on, there’s no denying it’s a fantastic bite.