Anyone who has ever spent time in Spain will recognize this recipe as the humble national staple found on nearly every bar counter from Barcelona to Malaga, a tender omelet layered with potatoes and sweet onions. The simplicity of the ingredient list belies the depth, nuance, and soul-satisfying deliciousness a properly cooked tortilla is capable of achieving. This food is addictive (in the best way) and for good reason too, yet just like so many of our favorite meals, this line of cuisine is more often than not filled with extra calories and fat. A true Spaniard would cook the potatoes and onions in a liter or two of olive oil and would never use the broiler to finish the cooking, but we're here to save you a few calories while also giving you something to wine and dine about. In this tortilla española recipe we've cut back the fat and employed the oven to make this (still addictive) dish easier on you, and your waistline, yet it will still be something your crave as much as you do the more traditionally made version.

Nutrition: 255 calories, 10 g fat (2.5 g saturated), 480 mg sodium

Serves 6

You'll Need

3 medium Yukon Gold potatoes (about 1 1⁄2 pounds), diced into 1⁄3" cubes
2 Tbsp olive oil
1 large yellow onion, diced
1 tsp salt
8 eggs, beaten

How to Make It

Fill a large cast-iron skillet or 12" sauté pan with water.
Add the potatoes and bring to a boil.
Cook for about 10 minutes, until the potatoes have softened but aren't completely tender.
Drain.
Preheat the broiler.
Return the potatoes to the same pan, along with the olive oil and onion, and cook over medium-low heat, stirring occasionally, for about 5 minutes, until the onions begin to brown and the potatoes are cooked through.
Season with the salt.
Add the eggs to the pan, cover, and cook for about 10 minutes, until most of the egg is set.
Uncover and finish by placing the pan 6" under the broiler for 3 to 4 minutes to brown the top of the tortilla.
Let the tortilla rest for a few minutes. When ready to eat, slip from the pan and cut into wedges.