So I've made a spanish tortilla before and I can never invert it properly. I know the process of how to do it but something always goes wrong and I don't get that perfect shape.
I read someone said to skip the inverting and just put it under the broiler.
Does this change the texture/flavour of the tortilla as compared to if I inverted it?
How long does it take to get browned?
I wonder if a Spanish person thinks this is a sin to cook it this way.
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