The quintessential Spanish breakfast/snack of oil poached potatoes and onions bound with egg. When I first started making these, it was kind of a pain in the butt. It was solely a stovetop affair and at one point there involved multiple plates and a skillet to flip the damn thing to get both sides cooked properly. It was challenging to the point where I only wanted to make it on special occasions. The lovely folks at ATK have developed a hybrid stove/oven method that eliminates the need for flipping and I am here for it.