What's the best way to factor meat into a Spanish tortilla and still keep it relatively thin?

csheago
  • Posted by: csheago
  • April 3, 2014
  • 1464 views
  • 2 Comments

2 Comments

M.McAwesome April 4, 2014
Super thin slices of Spanish jamon! or proscuitto.
 
healthierkitchen April 3, 2014
thinly sliced Spanish chorizo?
 
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