Serve hot, warm, or cold. You can double this recipe and make it in a medium (10-inch) skillet. Don’t be alarmed by the quantity of oil and salt; most of it will be drained away. Save the strained oil in the fridge for future tortillas or low-temperature cooking, like sweating vegetables. Have a quick tapas party by serving the tortilla alongside canned fish, salad, crusty bread, and lots of wine.
As featured in episode 611.