Tortilla Espanola is an egg and potato dish similar to a fritata but a little more technically complicated. I first tried it on a trip to Spain one summer, made by my friend’s Spanish grandmother. Yaya’s tortilla was incredible, I think I need 50 more years to perfect it like she has. I’ve made it five or six times, and I can assure you it gets easier with practice.
The most complicated part is the flip. Once the bottom of the pan has cooked and browned, you have to flip the entire contents of the pan over. In Spain, this dish is so ubiquitous that they have a special plate for tortilla flipping! I usually use a cutting board.