Classic Tortilla Española

Absolutely—it's actually better made a few hours ahead. Cool completely, wrap in plastic wrap, and store at room temperature for up to 8 hours, or refrigerate for up to 2 days. Serve at room temperature; reheating in a hot skillet for 2–3 minutes refreshes it if you prefer it warm.

Skip the flip entirely—instead, preheat your oven to 400°F, cook the tortilla on the stovetop for 8 minutes as directed, then slide the whole skillet under the broiler for 5–6 minutes until the top is set and golden. It works perfectly well.

Cooking too high heat, which burns the bottom before the center sets, or not cooking the potatoes tender enough in the first step. They must be fall-apart soft. Also, overcrowding the pan when slicing potatoes (use a mandoline if you have one) creates uneven pieces.

Use waxy potatoes like Yukon Gold or fingerlings, which hold their shape when cooked. Russets are too starchy and fall apart; red potatoes work but are less ideal.

It's traditionally served with aioli (garlic mayonnaise) on the side for dipping, a simple tomato salad, or a green salad dressed with sherry vinaigrette. It's equally good in a sandwich with roasted red peppers.

Wrap cooled tortilla in plastic wrap and refrigerate for up to 3 days. Serve cold directly from the refrigerator, or reheat gently in a 350°F oven for 10–15 minutes, or in a skillet over medium-low heat for 2–3 minutes. Don't microwave, which makes it rubbery.