Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty Parmesan and butter, adds unbelievable depth and richness. The charred lemon juice also slaps you with its brightness, so even with all that creaminess, your palate is never weighed down.

Instead of slowly braising whole cuts of poultry, here I make it with quickly seared ground chicken. By developing dark brown color on the ground chicken, I’m able to mimic the deep flavors of a long-cooked braise in a snap.

Serve hot, warm, or cold. You can double this recipe and make it in a medium (10-inch) skillet. Have a quick tapas party by serving the tortilla alongside canned fish, salad, crusty bread, and lots of wine.