Culinary appropriation: Spanish potato and chorizo 'tortilla'.

The recipe called it a 'tortilla', but no flatbread was in it. Instead, potato. That made it Spanish. In the late 1500s, the Spanish conquered the Incas, and sailed potato-laden ships victoriously back into Europe. (There was some competition from a pirate named Drake who carried the same loot into England while Raleigh did the same for Ireland.)

Spanish potato and chorizo tortilla.

Sice about half a kilogram of potatoes thinly and boil them for a few minutes until not quite tender. Meanwhile, whisk six eggs with a generous splash of milk and a few cranks of pepper. In a pan, fry a chopped onion, two chopped garlic cloves and one sliced chorizo sausage.

Stir this continuously for around five minutes until the onion softens and the chorizo starts crisping. Then add a teaspoon of paprika, stirring it through. Line a greased baking dish with the par-boiled potato, including around the walls of the dish. Then add the onion and chorizo mixture, pour the whisked eggs over the top and bake it for twenty minutes until the egg is set.

The hard part: when it was cooked I placed a serving plate over the baking dish and flipped it, hoping the whole thing would free itself from the greased dish. It did, presenting itself as a potato-encased marvel. Nine out of ten times this won't work and you will have a fragrant, delicious mess; half on the plate and half still in the baking dish. Just luck.