Tortilla Española

A tapas bar classic, this Spanish potato omelet is delicious served warm or cold.


6 eggs
1 pound potatoes, peeled and sliced
1 small onion, chopped
1/2 cup olive oil


Heat oil in a heavy skillet over low flame. Add the potatoes and onions and cook until soft. Remove the potatoes and onions and drain, leaving enough oil in the pan to lightly coat it. Beat eggs with salt and add to pan. Pour the potatoes and onions on top of egg mixture and mix lightly. When cooked on the bottom, turn the omelet over onto a flat lid or plate. Add a bit more oil to the pan. When hot, slide the omelet back in with the uncooked side face down. Remove when the omelet is set.

Servings: Serves six

Perdices en Escabeche

This recipe from the Alambique cooking school ( dates from medieval times and was borne out of a need to preserve food. Variants of escabeche (fried fish, vegetables) are common throughout central Spain.


6 partridges (substitute Cornish hen or chicken cut in pieces if desired)
3 cups chicken broth
3 cups dry white wine
3 cups wine vinegar (sherry is best)
1/2 cup olive oil
4 bay leaves
1 large onion, quartered
3 cloves
1 tablespoon whole peppercorns
1 head of garlic cloves, roughly chopped
1 teaspoon salt
Clay, flameproof casserole pot


Clean and tie up the partridges. Heat a little oil in a skillet. Add the partridges, browning on all sides to seal in the juices, about five minutes. Remove and place in the clay pot with the oil. Add all other ingredients. Put casserole on low flame and allow to simmer for 90 minutes to two hours, depending on the size of the partridges. Remove from heat and cool. Best when refrigerated one to three days before serving.

Servings: Serves six


The Spanish version of French Toast, this sweet treat is commonly eaten as a dessert throughout Madrid during Easter.


4 cups milk
1 cup sugar
1 cinnamon stick
4 large eggs
1 loaf of day-old bread
Olive oil as needed


Add sugar and cinnamon stick to milk and slowly bring to boil over low heat. Remove from heat and cool to room temperature. Cut bread into half-inch slices (substitute sliced bread if necessary). Add a half-inch of olive oil to a large skillet and heat over low flame. Beat eggs in a flat bowl. Dip each slice of bread into the milk mixture. Once soaked, remove and dip into the beaten eggs. Shake off excess liquid and place bread slices in frying pan. Cook till golden, about one minute on each side. Traditionally served warm with sugar and cinnamon or honey.

Servings: Serves six


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