As an easy brunch or light dinner, tortilla española can't be beat. Once you've got the technique down (the hardest part is flipping), it comes together in about half an hour. It tastes awesome when it's fresh and hot, the center just barely set, dipped into a swipe of garlicky allioli. Even better, you can count it among dishes like pizza and muffulettas as a food that arguably gets better as it cools. At first glance, broccoli and potatoes don't seem to have much in common, but when it comes to making a tortlla, they've got it where it counts, namely texture.
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Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli.