I’ve been craving this Spanish-style potato omelette for weeks now. You’ll find smaller versions sitting out in Tapas bars all over Spain. I visited a friend in San Sebastian once whose mother always had one of these ready and waiting in her oven to offer up to unexpected guests.
The trick is to not overcook the eggs so the tortilla stays moist. And then flipping the tortilla while still loose without it spilling everywhere requires a deft and strong hand. I’m debating on whether or not to try this tortilla flipper from latienda.com
My friend James came into town and is always up for cooking together, so we made one with chorizo, potato, and egg. While in France last month, my friend, Florent made his mother’s Vietnamese version with glass noodle, crabmeat, mushroom, pork, onion, and cilantro. And a little touch of Maggi.