It's been so hot lately, I was looking for a nice light dish... and this fit the bill. I added parsley, parmesan and black pepper. Not exactly a Spanish dish anymore, but was very good with a green salad, tomatoes, olives, garlic bread, and wine.
It's different from a Mexican tortilla, in that it's more of a potato (egg & onion) 'cake' about an inch thick. Read that it can also be served as tapas when cut into little pieces.
Here are some links and good reads about the spanish tortilla:
http://www.taunton.com/finecooking/pages/c00146.asp
http://www.npr.org/templates/story/story.php?storyId=5179976
http://www.taunton.com/finecooking/pages/c00146_rec01.asp
It's different from a Mexican tortilla, in that it's more of a potato (egg & onion) 'cake' about an inch thick. Read that it can also be served as tapas when cut into little pieces.
Here are some links and good reads about the spanish tortilla:
http://www.taunton.com/finecooking/pages/c00146.asp
http://www.npr.org/templates/story/story.php?storyId=5179976
http://www.taunton.com/finecooking/pages/c00146_rec01.asp
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