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

5280 June 2009
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This article was originally published in 5280 June 2009.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.