This vegan version of a classic Spanish potato tortilla uses two types of tofu instead of eggs for creamy texture, plus kala namak (black salt) for eggy flavor.

Making chips at home can go awry if you select random seasonings to dump on them. Knowing which seasonings to use and how ...

This week for I Made it So You Don’t Have To, I decided to venture into tapas territory and experiment with Spanish cuisine.

Many countries have their own version of an open omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to ...

Tightly fold the edges of the large tortilla toward the center, creating pleats. Heat a little bit of oil in a skillet over medium-high heat. Carefully flip tortilla onto the hot skillet, folds down.