Home cooking attempt — Tortilla Española from scratch

I spent an afternoon making Tortilla Española from scratch following a traditional recipe. Getting saffron right was the main challenge — it's not as straightforward as it looks. The rich with olive oil result was rewarding once I got it right.

the tapas tradition developed as small accompaniments to drinks. I served it with Estrella Damm beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Tortilla Española yourself gives you a new appreciation for what goes into it at a restaurant.