In Spain, a tortilla is an egg and potato dish usually served with other dishes as part of a tapas buffet. I went beyond eggs and potatoes on this one with the addition of diced ham, a smattering of chopped onion and a sprinkle of Hot Smoked Spanish Paprika. Maybe that turned it into a frittata? On the side, I had a couple of jars of salsa and some 3-inch corn tortillas that were a novelty for our guests from northern climes. It was another gluten-free very hardy meal that got every one off to a good start on a Sunday morning.