Grab a crisp, dry and full-of-the-refreshing-flavours-of-pear PG to accompany this. The rich fruitiness goes beautifully with the down to earth flavours in tortilla and has a vibrancy that lightens the richness of the potato and egg, lifting it from comfort food into a delicious appetizer. The tortilla (pronounced ‘tor-tea-ya’) is served in most tapas bars throughout Spain and when done right, is potato heaven. The meltingly tender potato and onion, encased in eggy, olive oily goodness is mouth-wateringly irresistible and despite using only four ingredients, is a really impressive looking dish. It can be served at room temperature or cold and is perfect for appetizers, picnics or a light summer dinner. I have a tendency to overshare my exploits in the kitchen on social media and I think the tortilla has featured more often than photos of my children. The visual feast that is the simple Spanish potato omelette has caused plenty of virtual drooling from my friends –
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