When Leo asked me what I wanted for breakfast Saturday, I was thinking about the football-size potato that Dana brought me from her recent trip to Idaho with Jason. So I suggested tortilla.
My suggestion was met with the appropriate enthusiasm, and Leo and I set out to make our breakfast. After discussing the differences in our mothers' tortillas, we opted to consult my Spanish cookbook.
The 2.5 lb potato yielded a 15 X 1.75-inch tortilla that took four hands to flip.
Here are some photos of the process and the outcome.
(I also threw in a shot of the cheese and quince paste that we ate with our breakfast. )