When I was fifteen I lived in a little Spanish city called Talavera de la Reina with the Lazaros, my exchange family. My Spanish mama Julia is an incredible cook and introduced me to the cuisine of the Iberian peninsula—which is always best home-cooked. In the evenings, the typical Spanish dinner is lighter than the meat and rice dishes often found at lunchtime. This menu is what you would find at my family’s house on a weeknight. Spanish tortilla cut into small pieces, some manchego, a glass of wine, gambas and pan con tomate. Perfect.
This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it often for an even texture. This is best at room temperature, so definitely make it ahead.
Good Spanish cheeses:
Torta del Casar (my super stinky fave)
Good Spanish olives:
Malagueña (little ones)
Manzanilla (green ones)
Arbequina (buttery ones)
Good Spanish anchovies:
Ortiz brand “anchoas en aceite de oliva” (anchovies packed in olive oil)
El Corte Inglés (department store) store brand, “anchovy loins from the Bay of Biscay” packed in olive oil
Boquerones (white anchovy filets packed in vinegar)
Best online sources for Spanish ingredients:
* Also, Spanish cava is delicious and much cheaper than champagne. I always like a Spanish Rioja with my meal.
Some good things really did come from the '70s: Toss some ingredients in on your way to work, and let the ensuing hours do the rest. Thanks to a slow-ass simmer, the flavors are deep and complex, and dinner's waiting for you when you get home.
Though a seemingly simple undertaking, the right wax—and the right waxer—make a huge difference, both in the quality of the results, and the aftermath. These spots deliver perfection, with no ingrown hairs.