Tortilla Española, Mi Cariño: An Ode to the Simple, Perfect Spanish Omelet

In a medium saucepan, add the potatoes, garlic, a generous pinch of salt, 1 tablespoon paprika and the red pepper flakes. Just cover the potatoes with olive oil, place the lid on, and bring to a simmer over medium heat.

When the oil starts bubbling, cut the heat to medium-low (small, steady bubble), and cook until the potatoes are soft all the way through when pierced with a fork, about 10 minutes. Drain, reserving the oil* in a separate container, and add the potatoes to a medium bowl to cool for at least 15 minutes.

In a separate bowl, whisk the bejesus out of 8 large eggs. Pour the eggs over the cooled potatoes. Sprinkle lightly with salt, and stir to disperse the potatoes evenly among the beaten egg. Let the mixture sit on the counter for at least 10 minutes.

Preheat the oven to 375 degrees. In an 8-inch nonstick skillet over medium, add a few teaspoons of the reserved oil, 1 minced shallot, the remaining 1/2 teaspoon paprika and a tiny pinch of salt. Sauté until soft and translucent, about 6 minutes.

Pour in the egg mixture, and turn heat to low. Cook just to set the bottom, running a spatula around the edge a few times to coax raw egg into the edges. Remove from heat, and slide into the oven. Bake for 16 to 20 minutes, until the eggs are just set and top puffs up (if it is still jiggly in the middle, that's OK — well, if you like that sort of thing!). Remove with an oven mitt, and let cool for at least 20 minutes. Then cut into wedges, sprinkle with chopped parsley, if desired, and serve warm. Or wait a while because it's even dreamier at room temperature. Store the leftovers in an airtight container in the fridge for up to 3 days. PSA: It likely won't last that long.