Having immersed myself in Spanish tortilla-making over the last few weeks, I've come to the conclusion that if there were an "If You Learn To Make Only One Dish This Ought To Be It" Award, the Spanish tortilla would make a very good candidate. In Spain, it's the go-to dish for a snack, a meal for an unexpected guest, or a late-night tapas snack. Not to be confused with Latin American flour or corn tortillas, the tortilla española is made with potatoes, onions, and eggs. It can be eaten warm or cold pretty much any time of day and can be easily rounded out into a meal with the addition of a salad and some cheese.
Buying tips, techniques, and recipes, no matter how you like them.