Think of this as a mash-up of the beloved Spanish tapas classic, Tortilla Espagnola, (a custardy egg, potato, and onion dish) and crispy, flaky Spanakopita. It might look intimidating but actually all you’ll have to do is par-cook some onions and potatoes, stir them into eggs, and then pour them into a phyllo lined baking sheet. In some ways, I’d argue it’s a lot less cumbersome than a typical Spanish tortilla, and you get the added benefit of crispy crunchy buttery phyllo pastry. A win for all. Try to slice your potatoes as consistently as possible for even cooking, and don’t stress about the sesame seed design if you’re not feeling arts-and-craftsy. An all-over coating of white sesame seeds will be just as delicious.