My wonderful Venezuelan friend Aymara sang the praises of the famous tortilla espanola. My thanks to her for introducing me to this wonderful national dish of Spain. It seems there are dozens of versions out there. My recipe is a collage of many recipes and suggestions.
I used less olive oil than usually suggested. I cooked the potatoes slowly in the oil, making sure to move the slices, ensuring they remain separate and do not brown too much. I cooked them "half way" to ensure the potatoes remain intact when the dish is served.
To serve four as a main course or many more as an hors d'oeuvre.
