Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
This recipe is a great example of home cooking with a Moorish influence.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
This is the perfect snack for two to nibble while sipping martinis.