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My dear gourmet friends, Tortilla al Daniel will transport you to delights lurking outside the realm of cuisine. This culinary treasure is a profusion of influences - Slavic, Mediterranean, English, some even believe Chinese. Try to imagine a way of living rather than just a reunion of inspirations, sents and ingredients. Let your senses float gently in a haze of taste, as if in the very hands of the muse of cuisine. Let tortilla al Daniel electrify your palate and see your taste buds come on as a million tiny bulbs. In other words, be ready for nothing less than a gastronomic tour de force.

Ingredients
A Valladolid tortilla
A can of \'rusty\' green olives
Egg mayonnaise
\'Mouldy\' Spanish milk

Method
The preparation requirements are inversely proportional to the quality of the dish.

Heat the heap of potatoes slowly until it is surounded by a delicate skin of gilt. Notice however that inspite of its alleged Mediterranean origins, the tortilla envelope is ridiculously sensitive. What you want to avoid is to have one of those varicoloured -but mostly red- cacophony of texture.
When you have that spuds in da hood look, just cut the tortilla in half and leave the rest for never.

Garnish the plate with half a dozen \'rusty\' green olives you can find in any good Iberian shop. If the maceration has been done properly, the rust will kick in nicely.

To counterbalance the whole alchemy, find egg mayonnaise and dispense without restraint.

Don\'t forget to serve with a cold glass of non-pasteurized Spanish milk for the dash of acidity and a touch of je-ne-sais-quoi.

There will be a before and an after tortilla al Daniel.

P.S: Some people like to add some raisins into the equation. I advise you not to do it, simply and utterly disgusting.