Tortilla Espanola With about 5.5 billion dozen eggs being produced each year in the U.S. (that's according to the American egg Board) it's no wonder that chefs like Guillermo Pernot and Heather Terhune are serving egg-rich specialties. Tortilla Espanola From: Executive chef Guillermo Pernot of Cuba Libre Restaurant & Rum Bar, Philadelphia. Yield: 6 servings. 1 lb. Spanish onions julienne 2 lb. Yukon gold potatoes, 1⁄8" sliced 10 Tbsp. olive oil 6 eggs to taste, salt and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.