Want a simple yet humble flavor of Spain? Give this dish a try, I promise you will like it. I got the OG recipe off of the NY Times. It is so good! Have a look and start making this dish now!

Ingredients:

5 medium Yukon gold potatoes (1¼ pounds)
1 white onion, diced (we cut ours into half rings)
1¾ teaspoons kosher salt, more as needed
¾ teaspoon black pepper, more as needed
About 1½ cups extra-virgin olive oil
6 large eggs
¾ cup halved cherry or grape tomatoes
⅓ cup diced Italian frying pepper (also called Cubanelle), or green bell pepper
¼ cup sliced scallion, white and green parts
1 garlic clove, minced

Directions:

Step 1:

Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1½ teaspoons salt and ½ teaspoon black pepper.

Step 2:

Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3½ tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)

Step 3:

Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with ¼ teaspoon salt and ¼ teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.

Step 4

In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1½ tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.