The basic egg, potato and onion recipe for Tortilla Espanola is delicious all on its lonesome, but sometimes you feel like a nut. I was looking for a flavor boost and chorizo with egg is a natural, so why not add to this? I've gotten rather fond of using fish sauce, and in this case, anchovies, to give a dish that little je ne c'est quoi, and this recipe is no exception. Other than some prep work, it comes together easily and works nicely as a one-pot dinner. The true Tortilla Espanola technique requires deft flipping of the nearly cooked recipe. I've gotten half decent at it, but this time I had no one to impress, so it got finished in the oven. This can be served as-is. You can top it with salsa or some freshly chopped tomatoes. You can stuff it into a tortilla shell. No matter how served, it's still delicious.

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