The spanish tortilla has nothing in common with the Mexican tortilla except its name, which comes from the Latin torta—a round cake. In its most basic form, the Spanish tortilla is a potato-and-egg frittata, or omelet, which derives most of its flavor from olive oil. Although the ingredients are simple and minimal, when made correctly—and there is a straightforward but very definite series of techniques involved—this tortilla is wonderfully juicy. And because it is better at room temperature than hot, it can and in fact should be made in advance. (How much in advance is up to you. It can be fifteen minutes or a few hours.)
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.