Joel can testify to the fact that I love tortilla espanola. It's not like a Mexican tortilla, it's basically an omelette. It was my favorite thing that my host mother made in Spain, and when Joel and I got stuck in the Madrid airport on the way to Turkey, it was our meal as we awaited our next flight.
This has been my favorite (although inauthentic) recipe thus far. Just a note: I am terrible about measuring things. But the best thing about this recipe is that you don't have to be exact.
3 large potatoes, peeled, diced, and boiled
3/4 of a red pepper, diced
1/2 diced onion
1/2 cup of sour cream
1/3 cup of cheese
Salt and pepper
Preheat the oven to 350. Beat the eggs and mix with the sour cream and cheese. Add the potatoes, onion, and red peppers. Salt and pepper to taste. Pour the mixture into a greased 13x9 baking dish OR a rimmed baking pan. Bake until it's lightly browned-about 20 minutes? It could be less, or more. Just keep checking it.
My favorite things to add to this are ham or chorizo, or leave out the red peppers. It's a yummy breakfast and it's really good on a baguette. Mmm...