Spain’s most beloved staple, this dish is very different from the tortilla we know in Southern California. Potatoes are thinly sliced, then layered with onions and covered with lightly spiced beaten egg. The result is baked into a cake and cut into wedges, served warm or room temperature for a taste you will never forget. Serve with salad as main dish, side or tapa. Serves 4 as entree,8 as side,10 as tapa.