As a kid, I would get so excited when my mother made breakfast food for dinner! There was just something exciting and extra special about having bacon, eggs and grits at night.  I know now that my mother was making breakfast at night because she was simply tired and couldn’t muster the energy for anything else!  But, to this day, I still love to eat eggs at dinnertime. To continue with the inspiration from the tapas cooking class, I made this version of a “tortilla española”, which is a classic Spanish dish made of sliced potatoes, onions and eggs.  It is very similar to a frittata, the main difference being the technique in which the eggs are finished.  Both dishes consist of eggs and filling cooked in a frying pan on the stove, but a frittata is finished in the oven, whereas a tortilla española is flipped over so that the top of the eggs are finished in the frying pan.  Because I didn’t want to risk possible disaster trying to flip the tortilla over …