Courtesy of Cali Rivera, line cook at Gramercy Tavern. Serve as a main, with a salad, or as a side in a larger meal. This is the most basic version of a tortilla espanola, and you can feel free to get creative with additions or garnishes. Cali likes to serve it with creme fraiche and trout roe, or white anchovies and chopped parsley. A few notes: adding a touch of cream to the egg will make the tortilla fluffier, and keep in mind that overcooked tortillas get very tough- try his method of finishing it in the oven to avoid this problem.

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