*You want a waxy potato like a Yukon gold or red skinned potato, which are lower in starch and higher in moisture than other varieties. A standard baking potato, like a Russet, will crumble when sliced thanks to its drier, starchier makeup.
*To peel or not to peel? I used to peel the potatoes before boiling but now leave the skins on. Once boiled, the skins will pull off easily with your fingers. So much easier than peeling first! Yukon skins are thin, however, so you could leave them on if preferred.
Pan size is important: A 9-inch diameter pan runs the risk of overflowing, while a 12-inch pan will yield a thin tortilla and will cook faster.
Optional for serving: Beyond an extra sprinkle of salt and a drizzle of extra virgin olive oil, Spanish tortillas are traditionally served unadorned. For those who enjoy the addition of a sauce, I recommend Smoked Paprika Aioli or Italian Salsa Verde.