Spanish Tortilla with Lentils

A Spanish Tortilla is a first cousin to the Italian frittata. Simple, but damn fine, and a welcome snack indeed for hiking or kayaking. The preparation time is longer than for many egg dishes, but it can be done ahead—even a day or two ahead—and kept in the refrigerator until close to serving time. You can serve it warm or cold; halfway between the two might even be best. If you’re a condiment person, try salsa, ketchup, or chutney; it’s also great unadorned.