I was talking to a group of girlfriends last week, trying to convince one of them to bring a Spanish Tortilla as I’m making Gambas al Aljillo (prawns in garlic, hot pepper and parsley) and albondigas (meatballs) with Romesco Sauce. No time to cook anything else. (Anyway, I promised them the recipe. It’s from my friend Lynda whose family comes from Galicia.)
First of all, you will need a special pan. I use the . . .