With a recipe that contains little more than eggs, potatoes, and onions, you will find many different techniques applied to the preparation of each ingredient. Some call for shallow frying the potatoes in oil and using the oil to cook the tortilla. Some call for cooking the tortilla on the stovetop and flipping it several times while cooking, in order to firm it up and round the edges. I've done this and it produces a great tortilla but not everyone has two pans the same size or, understandably, the will to invert a steaming hot panful of eggs into another hot pan. <br /> <br />For the version I'm sharing here -- which you could call Spanish-ish Tortilla -- I took a nod from Italy and cooked the tortilla like a fritatta (I also added a sprinkling of Parmesan cheese). You can eat it hot, if you like, but it also makes for a great lunch or snack once it's cool.

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