Spanish Tortilla, Ensenada Style
| Yield: | 4 Servings |
| Categories: | Eggs |
| 1 | c | Extra-virgin Spanish |
| Olive oil | ||
| 4 | md | Potatoes; peeled, |
| Finely diced or grated | ||
| 1 | md | Onion; finely chopped |
| 8 | Eggs | |
| 1 | ts | Pequin quebrado |
| 1 | ts | Salt |
| 1 | Recipe Ranchero Sauce (see index) |
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