Spanish Potato-Pepper-Olive Tortilla

with Garlicky Escarole

A Spanish tortilla should not be mistaken for the Mexican flour or corn wrapper of the same name; this dish is more like a dense potato omelet. We kept the layers of potato (and made it easy by using a vegetable peeler to make thin slices right into the pan), but encased them in a tender chickpea-flour batter with chopped roasted peppers and green olives. Served in wedges with garlicky wilted escarole on the side, this crispy, colorful cake effortlessly takes a favorite Old World idea and gives it new appeal.