The Spanish tortilla has more in common with the French omelette than with the Mexican-style corn or flour flat tortillas. Thin slices of potato are par-cooked in extra virgin olive oil before being layered with egg, garlic and onion. We finish this dish with a little Spanish jamón (serrano ham) topping and some fresh rosemary — a delicious dish honoring an iconic Spanish recipe.
Tortilla Española is a dish that is served just about all day in Spain. You’ll see these layered beauties stacked along cafe counters and tapas-heavy bars throughout the country, widely available, and can be served hot, room temperature or cold. And, eaten as snacks, quick bites or as a light meal.
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