Deconstructed Spanish Tortilla

Mix up your morning meal with scrambled eggs and caramelized onions on a bed of potatoes.


  • 4 russet potatoes, peeled
  • 1 large Spanish onion
  • 1 tablespoon sherry vinegar
  • 8 eggs
  • 1/4 cup olive oil
  • Chives for garnish


  1. Place potatoes in a large stock pot and cover with cold water. Cook over medium heat until tender and a knife easily pierces them.
  2. Thinly slice the onion, and cook over medium-low heat until soft. Add sherry vinegar and let cook about 5 more minutes.
  3. While the potatoes are warm, slice them thinly, place them in a bowl and set aside.
  4. In a large bowl, whisk eggs and cook in a large pan over medium-low heat until creamy, about 6 minutes.
  5. Arrange potato rounds on a platter, top with onions and scrambled eggs. Garnish with chives and drizzle with olive oil.