Potato Tortilla

Here it is: Spain’s most iconic, most popular dish, tortilla de patata, prepared in the classic way. Which is to say, the potatoes are first cooked in plenty of aromatic olive oil and drained before being mixed with the eggs and fried into a fat, fluffy omelet. Served as a light luncheon, with a salad of perfectly ripe tomatoes and a glass of Rioja, this is one of life’s great simple pleasures. And you can’t beat it as a tapa. Some Spanish cooks in the States add a pinch of saffron t