Time to update this recipe with better photos and tips. Great for breakfast, brunch, tapas and most definitely a late night feed.
The first time I went to Spain, I noticed these potato omelettes everywhere–on every menu, in every cafe and bar, stuffed inside of bread flutes and sold as sandwiches and sometimes cut into wedges and served to us free with a drink. I was pleasantly surprised to discover that what I thought would be a cold, dry, brick of potato and egg turned out to be soft, moist and delicious. The humble tortilla is not your run-of-the-mill omelette. For one thing it is delicious cold. For another it is delicious warm, hot, on its own, stuffed in bread, or served with homemade romesco and a green salad. It doesn’t feel like a heavy meal either–unless you eat the whole thing yourself.
I recently had the good fortune to visit my sister-in-law who lives just outside of Madrid. She was a wonderful hostess and tour guide and joy of joys, we…
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