<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add onion; saut\u00E9 until translucent and starting to lightly caramelize, 6 to 8 minutes; transfer to a large bowl. In the same skillet, heat another 2 tablespoon of the oil over medium heat. Add potatoes, cover with lid, and cook 12 to 14 minutes, tossing several times, until potatoes are tender yet still hold their shape and are lightly browned. Transfer potatoes to bowl with onions. In a medium bowl, whisk together eggs, 1 teaspoon of the salt, and 1/4 tsp of the pepper; pour over potato mixture and gently stir to combine. Add another 1 tablespoon of the oil to an ovenproof 10-inch skillet, preferably cast-iron, and heat over medium heat until oil is shimmering. Pour egg mixture into skillet, spreading mixture evenly. Cook until edges start to set and brown, about 3 minutes. Cover skillet with lid and place in oven. Bake until eggs are just set, about 15 minutes longer. Remove skillet to stovetop and loosen edges with a flexible rubber spatula. Toss fris\u00E9e with remaining oil, vinegar, and remaining salt and pepper. Cut torta into quarters and transfer to serving plates. Mound fris\u00E9e on top of each serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a31405/spanish-torta-recipe-rbk0410/>