Los Angeles Times


July 27, 2005

Turn for the better
Betty Baboujon

This hand-painted ceramic dish helps with the trickiest part of making the Spanish tortilla: the flip at the end. When the bottom of the tortilla has set, hold the dish by the pedestal, cover the tortilla in the skillet and invert it onto the dish. Then, slip it back into the pan to finish. And though it's marked "for turning the tortilla," it's also for serving it. The dish is handmade in Puente de Arzobispo, in central Spain, and designs vary from dish to dish.

Spanish tortilla flipper/server (10 inches in diameter), $29.50, from online retailer La Tienda.

Copyright 2005 Los Angeles Times

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