Tortilla Espanol is one dish you will see on almost every tapas menu. It can be served hot or at room temperature. If you use a non-stick pan, it will be easy to flip over. Tortilla Espanol 1 tsp olive oil 2 large potatoes, peeled and cut into 1.3-cm squares (about two cups) 2 cloves garlic, minced .5 onion, diced 4 large eggs Salt and pepper to taste Grated parmesan cheese, optional Boil the potatoes until tender. Heat oil in 15-cm non-stick pan and fry potatoes, garlic and onion until brown; season to taste. Turn heat very low, scramble eggs well, and add to pan. Stir mixture together briefly, bringing cooked egg from the perimeter into the centre, letting liquid egg reach the bottom of the pan. Cover and cook for about five minutes, then run spatula around the edge to loosen tortilla; it is ready to turn over if it slides around. Flip tortilla over (slide on to plate, then put pan on top and invert), sprinkle with parmesan, cover and cook for about five more minutes. Slide tortilla out of pan, cut in wedges and serve.