Servings: four as a main course; twelve as a tapa.
A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are the star, but tortillas welcome variation. The tortilla makes an excellent breakfast, lunch, dinner, snack, or crowd-pleasing tapa. If you have a mandoline, this would be a great time to use it. If you’ve never used one, or it’s been a while, watch our video on how to use a mandoline.
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I've made these tortillas using other recipes but none have turned out as well as this one. The add-in possibilities are endless. Has formed and cooked exactly as it should.
I've looked at lots of recipes for this, and this is the one that makes an omelette like the ones I loved in Spain, Thanks so much.
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