Made with cumin and paprika—two beloved spices of Cuban and Spanish cuisines—this roasted cauliflower dish is so flavorful, you’ll forget you’re eating cauliflower!

A wonderful way to enjoy cauliflower and other fall vegetables is to roast them with some olive oil and spices. Roasting gives the cauliflower a sweet and nutty flavor with very little effort. The method used in this recipe, inspired by Serious Eats, involves preheating a rimmed baking sheet and roasting the cauliflower at a temperature of 500° Fahrenheit. The result is perfectly tender cauliflower with a golden caramelized exterior.   

Recipe for Roasted Cauliflower with Olive Oil, Cumin and Paprika

2018-10-15 22:30:28

Serves 4

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 head of cauliflower (about 2 lbs), trimmed and cut into about 8 wedges

2. 2 tablespoons extra virgin olive oil

3. ½ teaspoon ground cumin

4. ½ teaspoon ground Pimentón de la Vera Dulce (Sweet Smoked Paprika)

5. ½ teaspoon kosher salt

6. ¼ teaspoon fresh ground pepper

7. chopped parsley for garnish (optional)

Instructions

1. 1. Adjust an oven rack to the middle position and place a heavy, rimmed baking sheet on the rack. Preheat oven to 500 degrees Fahrenheit.

2. 2. In a small bowl, combine the cumin, paprika, salt and pepper.

3. 3. In a large bowl, toss the cauliflower with olive oil and sprinkle with the spice mixture so evenly coated.

4. 4. Using oven mitts, carefully remove the baking sheet from the oven. Transfer the cauliflower wedges to the baking sheet and return to the oven. Roast for about 20 minutes or until the cauliflower is deeply browned on both sides, flipping the cauliflower once in between with tongs or a thin metal spatula.

5. 5. Transfer the cooked cauliflower to a serving plate. Garnish with parsley (if using) and serve immediately.

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Sangria is made by combining wine with chopped fruit, fruit juice and an array of other possible ingredients. Deliciously refreshing and infinitely versatile, it’s a fabulous party cocktail for fall (or anytime, really!)

A Little Sangria History

Sangria (Spanish: sangría), pronounced san-gree-uh, is a cocktail of Spanish origin, which derives its name from the Spanish word for blood (sangre) in reference to the cocktail’s color. According to this article in Vinepair, the concept of a wine mixed with other ingredients to make a beverage dates back to the ancient Greeks and Romans, who combined their wine with sugar, spices and other ingredients to make a drink they called hippocras. It was during the Roman Empire that the Romans brought this custom to Andalusia (Spanish: Andalucía) and laid down the foundations for the classic Spanish sangria we know today. 

Classic Spanish Sangria

Over time Spanish sangria evolved from a simple, light red wine mixed with oranges, lemon juice and sugar, and served as a punch, to a cocktail with a “classic formula” of red wine mixed with fresh citrus fruit, brandy for warmth and depth and served chilled with a splash of club soda. Hellmich, Mittie. The Ultimate Bar Book. San Francisco: Chronicle Books, 2006. Today the classic Sangria recipe shares the world’s stage with many modern variations, including versions made with white and rosé wines, different fruits, liqueurs, spices, and the list goes on. In the recipe that follows, we’ve adapted the classic sangria formula by adding Cointreau, a French orange liquor, and cinnamon spices to give it an autumn feel. 

Recipe for Classic Spanish Red Wine Sangria for Fall

2018-09-15 23:00:27

Serves 8 to 10

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Ingredients

1. 2 bottles of fruity red wine, preferably Garnacha

2. ½ cup Spanish brandy (or Cognac)

3. ½ cup Cointreau

4. ¼ cup fresh lemon juice

5. 1 cup fresh orange juice

6. 1 tablespoon simple syrup, plus more to taste

7. 2 Granny Smith apples, cored and diced into 1-inch cubes

8. 2 oranges, sliced into ½ inch wheels and then quartered

9. 1 cinnamon stick

10. Ice, preferably large cocktail ice cubes (optional)

11. Sparkling water or club soda

Instructions

1. In a large pitcher, add the wine, brandy, Cointreau, lemon juice, orange juice and 1 tablespoon of simple syrup, and stir to combine. Add the apples, oranges and cinnamon stick, and stir to combine. Cover and refrigerate for at least 4 hours. Prior to serving, add additional simple syrup to taste (optional) and stir. Serve chilled in wine glasses and top with a splash of sparkling water or club soda. If a colder beverage is desired, serve over ice (preferably large cocktail ice cubes).

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You may also like these other cocktail recipes:

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!Cheers & Salud!

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Labor Day is widely considered the unofficial end of summer in the United States, but this doesn’t mean you have to stop wearing white, or more importantly, eating ice cream! In this post we share a recipe for a delicious sweet cream vanilla ice cream that can be enjoyed on its own or as a base for basil olive oil, mango swirl and many other flavor variations. The basil olive oil and mango swirl ice cream recipes incorporate products provided to us by Olive Oil & Vinegar, but all reviews and opinions expressed in this post are entirely ours.

Basil Olive Oil Ice Cream

Admittedly, the idea of homemade basil olive oil ice cream sounds a bit adventurous to say the least, but to our surprise, it’s absolutely amazing. Adding just a quarter cup of basil olive oil and a pinch of flor de sal (fleur de sel) to the sweet cream vanilla base creates a sweet and salty combination that’s simply irresistible!

Mango Swirl Ice Cream

For another wonderful change of pace from ice cream’s usual suspects, our mango swirl homemade ice cream incorporates a mango syrup made with a reduction of mango pulp vinegar that is swirled between layers of the sweet cream vanilla base. If you like mango ice cream, you will love this combination of rich and creamy vanilla laced with sweet and tangy mango!

About Oil & Vinegar

Oil & Vinegar is a gourmet specialty store offering amazing culinary products from Mediterranean cuisine. Their products include herb mixes, dressings, olives, sun-dried tomatoes, mustards, sauces, pesto, pastas, and as their name suggests, a large variety of “on-tap” oils and vinegars from various parts of the world. They have stores across the United States, Europe and Asia and an online store. For a peek into one of their Southern California stores, make sure to take the Google Virtual Tour below!

Thank you for visiting our website!  

!Salud!

Please note that this post contains one or more affiliate links, which means that we will receive a small commission if you visit and/or purchase an item through any of those links. 

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Salted Dulce de Leche + Cheesecake = Heaven! These creamy, caramel-ly bars with a crumbly crust will definitely satisfy your sweet (and salty) tooth!

What is Dulce de Leche?

Dulce de Leche (which literally means a sweet made from milk in Spanish) is a milk-based caramel that is very popular throughout Latin America. There are some variations from region to region, but the most basic dulce de leche recipe calls for slowly heating sweet and condensed milk until thickened and caramel in color. Similarly, dulce de leche can be made by boiling an unopened can of sweet and condensed milk for 2 to 3 hours (or about 30-45 minutes in a pressure cooker—our mother’s go-to method!). 

Already prepared dulce de leche is also readily available commercially. Some brands we like include La Lechera, Patagonia and La Salamandra. 

Dulce de Leche vs. Caramel 

While dulce de leche and caramel have many similarities, there are a couple of important distinctions between them. Rather than heating milk at low heat, basic caramel—as illustrated in this flan recipe—is made from heating sugar at relatively high heat until it caramelizes. This basic caramel is then combined with other ingredients, such as cream, half and half, butter and/or vanilla extract, in order to make a caramel sauce. 

Dulce de leche is spectacular with a number of breakfast foods (e.g., pancakes, crepes, and toast). It’s also fantastic as a topping or filling for cakes and cookies, stirred in coffee, warmed over ice cream, and of course, by the spoonful! 

If you have any comments or questions, we would love to hear from you!

Thank you for visiting!

!Salud!

The post Heavenly Salted Dulce de Leche (Caramel) Cheesecake Bars appeared first on Sweet and Sabroso.

The chargrilled, sweet and smokey flavor of Piquillo Peppers (or Pimientos del Piquillo in Spanish) is the perfect foil for the tangy taste of goat cheese and savoriness of garlic parsley oil. These tapas are easy to make and a definite crowd pleaser!

What are Piquillo Peppers?

Piquillo Peppers get their name from their beak-like appearance (piquillo is little beak in Spanish). They’re a popular ingredient in Spanish and Cuban cuisines, utilized by home cooks and Michelin star chefs alike. In their natural state, Piquillo Peppers are bitter so they are traditionally grilled or roasted to bring out their sweetness. Although they can be purchased fresh and roasted at home, they are more commonly sold already roasted in jars or tins. Piquillo Peppers not only taste amazing, but they’re very versatile, combining well with a variety of foods — especially goat cheese! Click on our blog post here to read more about what makes these peppers special and why we love them.

If you have any comments or questions, we would love to hear from you!

Thank you for visiting!

!Salud!

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Plátanos Maduros Fritos or simply Maduros (Sweet Fried Plantains) are undeniably a staple of Cuban cuisine. These sweet and succulent banana-like bites are typically served as a side dish to meat or poultry (such as Cuban Mojo Chicken) or simply with Cuban Black Beans and rice.

Plantains vs. Bananas

Plantains are related to bananas — both come from plants belonging to the genus, Musa. Unlike bananas, however, plantains are starchier and lower in sugar, especially when unripe, and they’re always cooked before eating, as they are not edible when raw. Thus, the plantain in Cuban cuisine plays more the role of a potato (or a sweet potato) rather than a fruit, and it is served with savory dishes.

Green vs. Black Plantains

Plantains in Cuban cuisine are prepared at different levels of ripeness. Unripe plantains have green peels. As plantains ripen, their peels gradually turn yellow, then brown, and ultimately, to black.

Plátanos Maduros (Sweet Fried Plantains) are made from very ripe, black plantains. These plantains become caramelized around the edges and turn very dark brown when fried, and have a sweet, creamy center. At the other end of the spectrum, unripe, green plantains are used to make Mariquitas (plantain chips) or Tostones, which are twice-fried and then flattened (or shaped into a cup for filling), yellow in color with a starchy texture and taste, and not sweet. Finally, semi-ripe, yellowish-black plantains are used to make Fufú (mashed plantains), which have a slight sweetness, and like mashed potatoes, can be seasoned with garlic or cooked with other ingredients.  

Recipe Notes

To make really fantastic fried plantains that are sweet, creamy on the inside and slightly crispy on the outside, there are a couple of important things to keep in mind:

1)  Use Good Quality, Very Ripe Plantains. It’s extremely important to start with good quality and very ripe plantains (which are nearly entirely black in color). The riper the plantain, the sweeter and more succulent it will be when fried. Ripe (or nearly ripe) plantains can usually be found in Latin or other specialty markets. If ripe plantains are not available or you don’t plan to make them right away, you can buy them when they are green or semi-ripe and wait for them to ripen. Depending on the environmental conditions (it will take longer in cooler climates or in the refrigerator), a green plantain can take nearly two weeks to ripen. Fortunately, there are a few tricks to speed up the process, as outlined in this article.

2) Use Moderate Heat When Frying. Equally as important is to fry the plantains using moderate heat. If the oil gets too hot, the plantains will brown too quickly (or even burn) and the inside will not cook thoroughly. If the oil is not hot enough, the plantains will absorb too much oil and become soggy.

If you have any comments or questions, we would love to hear from you!

Thank you for visiting!

!Salud!

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Calling all garlic lovers – this creamy, garlicky Easy Homemade Spanish Alioli, Allioli or Aioli (Olive Oil and Garlic Mayonnaise) is simply heaven! A wonderful accompaniment to numerous dishes, from meats and poultry to vegetables, potatoes and sandwiches.

Alioli, Allioli and Aioli – What’s the Difference?

Spanish alioli (pronounced a-lē-ō-lē) comes from the Catalan allioli, which means garlic and oil. Traditional alioli (or allioli) is made from a mixture of garlic and olive oil that are pounded and stirred in a mortar and pestle until an emulsified paste forms. This traditional method of making alioli (or allioli), however, is quite labor intensive, as illustrated by this Traditional Catalan Garlic and Oil Sauce recipe from famous Spanish chef José Andrés. It requires 20 minutes of continuous muscling of the pestle! And, even then, getting the emulsification quite right is a questionable, even doubtful, prospect.

Today it’s much more common to see Spanish alioli made with the addition of raw egg yolk, which helps to emulsify the ingredients more quickly and reliably. The result is a creamier garlic sauce akin in texture to a commercial mayonnaise. Similarly, aioli (which is the term more commonly used in English), is a garlic, oil and egg yolk emulsion originating from Provence, France.

Recipe Notes

As its name suggests, with only four ingredients, this recipe for Easy Homemade Spanish Alioli is pretty simple to make, with the exception, perhaps, of the emulsification, which can be a bit tricky. Emulsification is the process of mixing ingredients together that do not normally combine easily, such as oil and fat. Although the addition of raw egg yolk helps as noted above, there are two other important tips to keep in mind to ensure a perfectly thick and creamy alioli.

1) Use egg yolks at room temperature. Room temperature eggs combine better with the oil.

2) Add the olive oil very slowly while whisking briskly and continuously. This is very important, particularly at the beginning of the emulsification process when the oil should be added drop by drop continuously until the mixture starts to look like a thin sauce. At this point, the oil can be added in a slow, thin, continuous stream until the mixture is thick and creamy. This should take at least 3 to 4 minutes.

If you have any comments or questions, we would love to hear from you!

Thank you for visiting!

!Salud!

Other Posts You May Like: 

Patatas Bravas (Spanish Fried Potatoes) with Chipotle Aioli

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In memory of Anthony Bourdain, who died on June 8, 2018, this recipe for Clams with Chorizo, Leeks, Tomato and White Wine is adapted from Appetites: A Cookbook by Anthony Bourdain and Laurie Woolever.  

Who was Anthony Bourdain?

Anthony Bourdain was a renowned chef, bestselling author and award-winning television personality. A 1978 graduate of the Culinary Institute of America, Bourdain ran several restaurants in New York and ultimately established himself as an executive chef at Brasserie Les Halles in 1998. In addition to being an accomplished chef, Bourdain was a gifted culinary writer with several bestselling cookbooks to his name. Among his most famous is Kitchen Confidential: Adventures in the Culinary Underbelly, which was originally published in 2000, and although intended for the culinary industry had enormous mass appeal. 

Anthony Bourdain at the 73rd Annual Peabody Awards By Peabody Awards licensed under CC BY 2.0

Bourdain’s resume also includes several popular television ventures. In particular, in 2013 he reached widespread fame with the CNN series, Anthony Bourdain: Parts Unknown, which depicted his travels to destinations rarely visited by American television,  including Cuba and Spain, and his exploration of their respective cuisines, cultures and human conditions. 

Source: Biography.com  

If I am an advocate for anything, it is to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody. Open your mind, get up off the couch, move. – Anthony Bourdain

Anthony Bourdain’s death left us and the world heartbroken. Our deepest condolences to his family, friends and loved ones. 

Recipe 

Clams with Chorizo, Leeks, Tomato, and White Wine

2018-06-10 21:41:32

Serves 2 to 4

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Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Ingredients

1. 2 tablespoons of olive oil

2. 6 ounces of Sobrasada* chorizo, casing removed, thinly sliced and then cut into 1-inch pieces

3. 1 large leek (white part only), trimmed and thinly sliced (about 1 ½ cups)

4. 4 garlic cloves, peeled and finely chopped

5. 1 cup dry white wine

6. 1 (28-ounce) can crushed tomatoes

7. Kosher salt and freshly ground black pepper to taste

8. 2 dozen large (or 3 dozen medium) littleneck clams, scrubbed

9. Crusty bread for serving

Instructions

1. In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo and cook, while stirring, until the chorizo has rendered its fat and is crisp and browned at the edges. Reduce the heat to medium if the chorizo starts to brown too quickly (3 to 4 minutes).

2. Add the remaining 1 tablespoon of olive oil, leeks and chopped garlic, and cook, while stirring, until the vegetables are tender (about 4 to 5 minutes).

3. Stir in the wine, increase the heat to high, and cook until the wine is reduced by half. Stir in the tomatoes, add salt and pepper to taste and let the mixture come to a boil. Working in batches, add the clams to the pan in a single layer, cover the pan and cook until the claims have opened. As the clams open, use tongs to transfer them to a plate and add uncooked clams to the pan in their place. Add the plated clams back into the sauce when finished. Discard any unopened clams.

4. Serve in a shallow bowl with crusty bread on the side.

Notes

1. *Sobrasada chorizo is a soft chorizo from Mallorca, Spain. It can be obtained at specialty Spanish or Latin markets or online from vendors of Spanish products, such as La Tienda. If not available, another soft chorizo may be substituted.

Adapted from Appetites: The Cookbook by Anthony Bourdain and Laurie Woolever

Adapted from Appetites: The Cookbook by Anthony Bourdain and Laurie Woolever

Sweet and Sabroso https://www.sweetandsabroso.com/wordpress/

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Cuba, the Mojito and Hemingway 

Cuba is considered the birthplace of the Mojito, but its exact origins are the subject of much debate. One story traces the cocktail back to a drink known as El Draque that was originally comprised of mint, lime and crude cane spirits, such as aguardiente, and created by Sir Francis Drake, the notorious Elizabethan sea captain and pirate. Another theory traces the Mojito to African slaves who worked in the Cuban sugar cane fields during the 19th century. 

However, the most popular of the claims to Mojito fame is that it was invented at Havana’s La Bodeguita del Medio in c. 1942 and made famous by author Ernest Hemingway. According to popular myth, the Mojito was Hemingway’s favorite drink at the bar, as evidenced by an autographed inscription on a white plaque displayed above the bar that says, My mojito in La Bodeguita, My daiquiri in El Floridita.

La Bodeguita del Medio
Havana, Cuba 2001

The origins of the name, “Mojito”, are similarly disputed. Some say that it comes from the Cuban lime-based sauce, mojo, used to flavor various dishes, such as chicken with mojo sauce. Others say it is derived from the Spanish word, mojadito, which means a little wet). Yet others say it came from the African word, mojo, which means to place a spell. 

But regardless of which historical account is true or you want to believe, there is one thing that is absolutely indisputable: the Mojito Cocktail is deliciously refreshing and the perfect summer cocktail! 

Read more about the history of the Mojito Cocktail here. 

How to Make the Best Cuban Mojito Cocktail

The Mojito is made with five basic ingredients: rum, sugar, mint, lime, ice and club soda. It’s fairly simple to make, provided that you use good quality ingredients and make it by the traditional method of muddling the mint gently (forget the cocktail shaker!). Many Mojitos go awry when the mint is over-muddled (or shaken to death in a cocktail shaker), which causes the mint to release bitter flavors, and not to mention, breaks up the mint into too many annoying pieces that float around in your glass and get stuck in your teeth (yuck!)

Cuban Mojito Cocktail Recipe

2018-05-29 22:16:36

Serves 1

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Prep Time

15 min

Prep Time

15 min

Ingredients

1. • 2 tablespoons of white granulated sugar

2. • 1 ounce fresh lime juice

3. • 8 fresh mint leaves

4. • 1/2 a lime, quartered

5. • crushed ice (about 3/4 cup)

6. • 2 ounces light rum

7. • 2 ounces club soda

8. • mint sprig and/or lime wedge for garnish (optional)

Instructions

1. Step 1: In an 8-inch tall glass, add the sugar, lime juice and mint leaves. Using a muddler (or wooden spoon), gently muddle the mint leaves for about 10 seconds or until the mint aromas are released.

2. Step 2: Add the quartered lime pieces, rum and ice to the glass. Gently stir (from top to bottom) to combine and bring the leaves up from the bottom of the glass.

3. Step 3: Serve with a straw, and garnish with a mint sprig and/or lime wedge (optional).

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Thank you for visiting!

!Salud!

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Tortilla de Patatas, as it’s known in Spain (or Tortilla de Papas or Tortilla Española as it’s known in Cuba and outside of Spain) is an extremely popular dish resembling an omelet. Like most other omelets, it can be made with countless ingredients, such as cheeses, meats and vegetables. But the classic Tortilla Española—the one we grew up eating—is made with eggs, potatoes and onions. Three very basic ingredients, but when combined in a Tortilla Española made with a little love and care, transform into a creamy, sweet and savory sublime experience. 

Recipe Notes

It seems that every Tortilla Española that came out of our mother’s kitchen was an effortless endeavor, whipped up in minutes and incredibly delicious every time. Easy peasy, right? Well, sort of. There are some important techniques that will make all the difference between a bad or mediocre tortilla and an extraordinary one. The perfect tortilla, as put by famous Spanish chef José Andrés, “is very creamy and slightly runny in the middle.” Here are some tips and tricks we’ve learned over the years for making the perfect Tortilla Española every time!

Tip #1: Fry the onions first, then the potatoes, in good quality olive oil.

Some people prefer to make their Tortilla Española with only egg and potato—sans onion. The onion, however, adds an important touch of sweetness to balance the savoriness of the dish. In order to bring out this sweetness, the onion is fried in the olive oil first to promote caramelization and then the potatoes are added. 

It’s also important to use a good quality olive oil (preferably Spanish) for frying, as it will infuse the tortilla with additional flavor. A large quantity of olive oil is required for frying, but most of it is strained off and can be reused. 

Tip #2: Don’t whisk your eggs and add an egg yolk.

Whisking the eggs, as you would with a typical omelet, adds air and results in a fluffier texture. For a creamy Tortilla Española, do not whisk the eggs and add an egg yolk.  

Tip #3: Let the egg-onion-potato mixture sit for 20 minutes before cooking.

After combining the fried onion and potatoes with the eggs, let the mixture sit for about 20 minutes before cooking the tortilla. This allows the mixture to thicken, so it is less runny and easier to cook. 

Tip #4: Cook the tortilla briefly on high heat followed by low heat. 

One of the biggest challenges when making a Tortilla Española is ensuring the inside is cooked without overcooking the outside. The trick to this is to cook each side of the tortilla initially on relatively high heat for a very brief period until the edges and bottom just begin to set and then finish it on low heat. While it may be tempting, especially if you’re in a hurry, to cook the tortilla on higher heat, trust us, it’s not worth the few minutes of time you will save. The outside burns very easily and you will end up with a tortilla that is unappetizingly dark and spongy on the outside. A properly cooked Tortilla Española should be golden brown on the outside, as pictured below. 

Tip #5: Use a Non-Stick Pan.

Although other types of pans can be used, the most foolproof way of ensuring that your Tortilla Española releases easily from your pan is to use a non-stick pan. 

Tip #6: Don’t fret the flip!

The thought of flipping the tortilla from the pan onto a plate may seem daunting at first, but if we can do it, you can do it! We like to use an 8-inch non-stick frying pan for cooking the tortilla, which is small enough for most people to be able to hold with one hand. You’ll also need a rimless plate (or lid) that is slightly larger than the pan (about 10 inches in diameter). The tortilla is ready to be flipped when the edges are completely set and the center is about halfway set (i.e., still wet but not too runny). In order to flip the tortilla, using your dominant hand (with an oven mitt if the handle is too hot) holding the handle of the pan as close to the pan’s edge as possible, take the frying pan off of the heat. With your other hand, place the plate upside down to cover the pan, and while firmly pressing it against the pan, invert the pan and release the tortilla onto the plate. And voilà—you’ve flipped the tortilla! Return the pan to the heat and slide the tortilla, with the uncooked part down, back into the pan to finish cooking.  

The tortilla is ready to flip, when the edges are completely set and the center is halfway set. 

To flip the tortilla, remove the pan from the heat with your dominant hand and cover with a plate using your other hand.

Then invert the pan and release the tortilla.

Slide the tortilla back into the pan to finish cooking.

Tip #7: Allow the tortilla to rest. 

Similar to what you would do with meat or poultry, to retain the moisture of the tortilla it’s important to let it rest after cooking it for at least ten minutes. 

Recipe

The Perfect Classic Tortilla Española (Spanish Potato Omelet)

2018-05-20 17:06:24

Serves 4 to 6

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Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Ingredients

1. • 8 large eggs

2. • 1½ lbs of Yukon Gold potatoes

3. • 1½ cups extra virgin Spanish olive oil

4. • 1 medium yellow onion, quartered and thinly sliced (julienne style)

5. • 1½ teaspoons kosher salt, plus more to taste

Instructions

1. Step 1: Remove the eggs from the refrigerator and set aside.

2. Step 2: Preparing the potatoes. Peel the potatoes, cut them in half lengthwise and then crosswise into thin slices (about 3-4 millimeters thick). Pat them dry and set aside.

3. Step 3: Frying the onion slices. In a large frying pan (about 10 to 11 inches in diameter), heat the olive oil over medium-high heat (about 2-3 minutes). Add the onion slices, reduce the heat to medium and continue to cook, stirring occasionally, until the onion slices are translucent and begin to caramelize (about 10 minutes).

4. Step 4: Frying the potatoes with the onion slices. Add the potato slices to the frying pan, and continue to cook alternating between medium to medium-high heat (the oil should bubble but not too vigorously) until the potatoes are tender but have not taken on any color and the onions are caramelized, making sure to stir and flip the potatoes and onions often to ensure that the potato slices cook evenly and the onion slices do not burn or stick to the bottom of the pan (about 10-12 minutes).

5. Step 5: Remove the frying pan from the heat, and using a large fine mesh strainer or colander set over a heat resistant bowl, strain the potato and onion slices from the oil and allow to cool. Strain the olive oil again, if necessary, and reserve.

6. Step 6: Preparing the egg mixture. In a large mixing bowl, crack 7 whole eggs and the yolk of 1 egg (but do not beat or whisk them). Add the cooled potato and onion slices to the eggs, add the salt and stir until combined. Cover the bowl with aluminum foil and allow to sit for 20 minutes.

7. Step 7: Cooking the tortilla. In an 8-inch non-stick frying pan, add 1 tablespoon of the reserved olive oil and heat over medium-high heat (about 2 minutes). Off the heat, add the egg-potato-onion mixture (it should sizzle and puff up around the edges) and briskly shake and swirl the pan so the egg mixture settles evenly on the bottom of the pan and the edges just begin to set (about 10 seconds). Return the pan to the stovetop and reduce the heat to low, and continue to cook until the edges of the tortilla are completely set, the center is halfway set (it will still be wet but not runny) and the tortilla is golden underneath (about 6 minutes). While the tortilla is cooking, using a silicone spatula or wooden spoon, gently push the edges of the tortilla toward the center of the tortilla to help form its puck-like shape.

8. Step 8: Flipping and plating the tortilla. Remove the pan from the stovetop. With your dominant hand using an oven mitt, hold the handle of the pan as close to the edge of the pan as possible, and with your other hand, place a larger (about 10 inches in diameter) rimless plate upside down to cover the pan. While holding the plate firmly against the pan, invert the pan and release the tortilla onto the plate. Set the pan back on the stovetop, add 1 tablespoon of the reserved olive oil and heat over medium-high heat (about 1 minute). Slide the tortilla from the plate into the pan, with the uncooked side down, and cook for about 10 seconds while tucking the edges of the tortilla to neaten the sides. Reduce the heat to low and continue to cook until the tortilla is golden underneath and a toothpick inserted in the center of the tortilla comes out clean (about 2-3 minutes). Remove the pan from the heat, and using another larger rimless plate, invert the pan and release the tortilla onto the plate.

9. Step 9: Cover the tortilla loosely with aluminum foil and let it rest for a least 10 minutes before serving. Transfer the tortilla to a serving platter (optional).

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