Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
The secret to making a perfectly creamy flan lies in the cooking time.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
This is the perfect snack for two to nibble while sipping martinis.