A Winning Recipe: Tortilla Espagnola

(Updated: I was too busy last week to make this, get the photo, and submit it to NYT, but it's still a winner.  I wrote this post on 9/20.)

The NYT Well Blog is putting together a round-up of readers' potluck recipes and photos, deadline 24 September.  I at first felt like I had nothing to submit, but my friends reminded me that very few recipes are truly original--we're all vamping on someone else's idea.  Besides, the entry form asks for the source--hurray for such explicit protection of intellectual property!

I first thought I'd go with a tart, since I have been the Queen of Tarts this summer.  They are impressive--edible at any temperature and with crusts that often permit them to become finger food, which is something of a win.  But I hesitated, because my tarts are seasonal, and I felt a winning recipe should be for all seasons.

And then I remembered Epicurious's Tortilla Espagnola, which I revised pretty heavily and with great success for preparation in my iron skillet.  Not only is it even more of a finger food than tarts, it creates more individual bits, tastes best at room temperature, and is a very easy prep that leaves you with lovely flavored olive oil to use when you cook.  A win!