Though Americans tend to associate a “tortilla” with Mexican flatbread, Spaniards recognize this sturdy potato and egg frittata as a tapa. Noah Stephens, chef-owner of the four-month-old Vert Kitchen, spent a year living in Spain and eating his way through Barcelona and Valencia. Back in the States, Stephens dishes up a classic version of the Spanish eat at his Pearl Street restaurant. After following a Spanish friend’s recipe for the tortilla, he stacks the cooled omelet between two pieces of aïoli-slathered bread. Roasted tomatoes, slices of Manchego cheese, and spring greens are a happy bonus, transforming this dish from tapa to lunch.

Vert Kitchen, 704 S. Pearl St., 303-997-5941