Kate: Spanish Tortilla

I have an Australian friend here in Brussels whos parents are Spanish. She advised me, passionately, as to how to flip a tortilla even down to how to stand, "knees bent, arms and shoulders relaxed" (Elaine this is Tonya). She also suggested some Tapas, the yellow peppers came from her.
I followed your recipe Cath, flipping with bent knees of course. The recipe was fine and as i've mentioned before Greg was sent out of the kitchen so I could concentrate, it was serious business. With my first flip I left half the tortilla stuck to the non stick pan(?). I quickly patched it up and added more oil which was crucial. I probably didnt have enough fat in the pan originally. The tortilla was reasonably forgiving and subsequent flips went perfectly. I probably did one too many but it was good to get the feel for it.
I am definatley converted to flipping. Mainly because mishaps are easily disguised and the difference in shape an the way it browns is well worth it.
Next time I would use a smaller pan for the same quantity as it wasnt as thick as I would have liked.

I went a bit crazy with the Tapas. Firstly we had Yellow Peppers in Vinegar and Parsley. These were so simple. Just roast and skin two peppers, slice, drizzle with white vinegar, olive oil a sprinkling of parsley and sea salt. I wasnt sure about the white vinegar but it worked perfectly. Next time I would roll them up and maybe secure with a tooth pic. this would make eating them eaier and also look a bit prettier.
Next were Thyme Roasted Almonds, again, so simple but very difficult to stop eating them once oyu start. Lay almonds on a baking sheet covered with baking paper, drizzle with olive oil to coat, throw over a T of fresh thyme leaves and a good pinch of sea salt. Turn to coat again and roast for 6-8mins in a hot oven. Cool and serve warm or at room temperature.
Chorizo braised in Cider served with slices of Manchego cheese, (I dont know if the chorizo in cider is authentic but I discovered it about three years ago. The recipe is from an the Australian Gourmet Traveller and they've since featured at pretty much every party we've had. The Manchego cheese was my addition. I love it and was desperate to squeeze it in somewhere, between the sausages seemed the most appropriate spot. And it did work quite well) Pour 750 mls of dry cider over 6 chorizo bring to the boil then simmer for 25-30 mins until sausages are glossy and cider reduces by half. Cool, slice and serve warm or at room temp.
Finally (Sweet) Patatas Bravas. The first three were delicious and I would do all again but I should have stuck with tradition with the patatas bravas....this is evident in thier absence from the photo.
Great idea Cath!