Rouxbe

Hi! I'm also from Spain and I'm with all of them, we usually deep fry the potatoes and then drain the excess oil. I will, however, try to do it the way shown here (it will have to be just for me, because my family won´t hear of it! :-) ), because of the lower fat.

There are also a good load of different ingredients to add to the tortilla: you can make two thinner tortillas and make a "ham and cheese" sandwich with them, placing ham and cheese in between the two tortillas.

Then, you can make "tortilla paisana", which adds to the tortilla ingredients chorizo, chickpeas, red pepper, all of it fried together with the potatoes and onion.

There are also people who don't like the tortilla with onion. The tortilla comes out a bit drier, but it's still delicious.

Good luck!!

I've tried this recipe a thousand times, and it's just perfect as an appetizer for any summer-time diner. Sweet and salty, fresh, juicy... And SUPEREASY to make!

I hadn't thought of red cabbage as a side-dish... I almost always have served it as a first course. I'll give it a try, thanks for sharing!