Spanish Tortilla (Tortilla Española)

This Spanish tortilla, or tortilla Española, starts with sliced potatoes simmered in olive oil until velvety, drained, and then covered in beaten eggs and cooked in a skillet. It is sliced into wedges or squares and served as an appetizer, lunch, or late night meal.

Don't let the term tortilla confuse you. This Spanish tortilla has nothing in common with the Mexican tortilla. It's more like a frittata, but is unique in its simplicity.

Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)

These Spanish potatoes with olive oil and wine are such a simple dish to make, but the resulting flavor and creaminess will surely have you make this dish again and again.

These patatas panaderas, or "bakers' potatoes," are super creamy tasting, and, even though they are baked in olive oil, they are not either crispy or oily. They are just tender and delicious.