This recipe comes from my cookbook <a href="https://www.jessicabattilana.com/repertoire"><em>Repertoire</em></a>, out April 2018 (Little, Brown and Company). <br /> <br />When I make a tortilla, I cook it until it’s set on the bottom, then pop it under the broiler to brown and set the top. No flipping required. It may not be traditional, but you won’t care about tradition if your tortilla ends up on the floor, right? My nouveau technique requires you to use a pan that can go from stovetop to broiler.

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