Featured recipe

Batata harra

Spicy garlic potatoes

Batata harra, meaning hot potatoes, is a staple of the hot mezze in Beirut restaurants and at home: crisp cubes of potato tossed while still sizzling in garlic, chilli and a heap of fresh coriander, then squeezed with lemon. Expect it next to falafel and hummus at a Sunday spread or as a side for grilled vegetables on a summer evening. This home version roasts the potatoes instead of deep-frying them, which gives the same golden crunch with much less oil. People often add the garlic and coriander too early, so the garlic burns and turns bitter; they go in only for the last minute in the pan. Chef's tip: parboil the cubes and shake them in the colander until their edges look fluffy, because those rough edges are what turn crisp in the oven.

What to eat today?

Around the world

Today's trip: Paraguayan

A new country every day, from every cuisine on the site.

Paraguayan

Buñuelos de algas

Sea lettuce fritters 35 minMore from Paraguayan (27) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Pol sambolCoconut and chilli relish

Pol sambol sits on the table at almost every Sri Lankan meal, from breakfast hoppers and string hoppers in a Kandy home to a rice packet bought at a roadside kade. Grandmothers grind it on a stone (miris gala) so the chilli and onion bruise into the coconut, and it turns a bright brick red, hot, sour and salty all at once. Most island recipes add a spoonful of Maldive fish (dried tuna flakes); we leave it out to keep it vegetarian and add a little extra onion and lime for depth. A common mistake is using dried desiccated coconut straight from the packet, which tastes dusty; fresh or frozen grated coconut gives the proper moist texture. Chef's tip: rub the chilli, onion and salt together first with your fingers until they turn juicy, then work in the coconut so every flake turns red.

10 min

Sri Lankan Chutneys & Dips

by KrazyBadal 0 views

Qorma-e sabziLamb with spinach and herbs

Qorma-e sabzi is the green qorma of Kabul: lamb slowly braised with a large amount of spinach, dill, coriander and spring onion until the greens collapse into a dark, silky sauce. Afghan cooks fry the onions slowly until deep brown first, so the stew tastes sweet and savoury against the slightly bitter greens, and a spoon of dried fenugreek leaves adds the typical bitter-sweet scent. It is served on Fridays and for guests with chalaw, plain white rice, or with naan. The common mistake is adding the greens raw and wet in one go, which stews them grey and watery; wilt and squeeze them first. Chef's tip: let the stew simmer uncovered for the last 15 minutes until the oil rises to the top; that is the sign of a well-cooked qorma.

135 min

Afghan Curries

by KrazyBadal 0 views

Pol rotiCoconut flatbread with onion

Pol roti is the hearty coconut flatbread that rural Sri Lankans eat for breakfast or an evening meal, cooked on a flat iron pan (thachchi) and torn up with lunu miris, parippu or a spicy potato curry; you'll see it stacked in glass cases in kades from Anuradhapura to Matara. Wheat flour is mixed with lots of freshly grated coconut, finely chopped onion and green chilli, and the dough is patted out thick by hand, so the roti come out chewy, with toasted coconut flecks and a sweet, savoury smell. The common mistake is rolling them thin: pol roti should be a good 1 cm thick and soft inside. Chef's tip: pat each roti out on a banana leaf or oiled baking paper and flip it straight onto the pan; it's too soft and crumbly to lift any other way.

30 min

Sri Lankan Breads & Parathas

by KrazyBadal 0 views

Poisson braiséCharcoal-grilled fish

On the roadside grills of Douala and Yaoundé, women split tilapia or mackerel, smear them with a green paste of ginger, garlic, onion and herbs, and grill them over charcoal while people wait with a cold drink; it is late-evening food, eaten with fried plantain, bobolo (cassava sticks) or miondo and a fiery tomato pepper sauce. At home a very hot grill or a barbecue does the job. The mistake is turning the fish too early, so it sticks and breaks: wait until the skin is crisp and releases. Chef's tip: oil the fish and the grill bars, not just one of them.

55 min

Cameroonian Fish

by KrazyBadal 0 views

PljeskavicaLarge grilled meat patty

Leskovac, in southern Serbia, holds a whole grill festival every September in honour of pljeskavica, and Belgrade's street kiosks sell it day and night in a lepinja flatbread with chopped onion, kajmak and urnebes, a fiery cheese spread. It is a broad, thin patty of mixed beef and pork with onion and paprika, grilled hard and fast. The 'gourmet' version, gurmanska pljeskavica, hides cheese and bacon in the middle, and that is the version given here. This recipe contains pork. A common error is pressing the patties on the grill with a spatula: the juices drain away and they dry out. Chef's tip: press a shallow dimple into the centre of each patty with your thumb before grilling; it stops them doming up as they shrink.

40 minBalkan Meat

by KrazyBadal 0 views

PogácsaCheese savoury scones

Pogácsa are small, round, flaky savoury scones that appear on every Hungarian buffet table, at weddings, christening parties and wine tastings in Tokaj and Villány, where they are eaten with a glass of white. Bakeries sell them by weight, and every region has its own: with crackling, potato, cabbage or, like these, butter, sour cream and cheese. The dough is folded a few times, so they split into tender layers, and the top is scored in a criss-cross before baking. Chef's tip: cut straight down with a sharp cutter and don't twist; twisting seals the edges and the pogácsa rise lopsided. Use a cheese made with vegetarian rennet.

60 min

Hungarian Baking

by KrazyBadal 0 views

Fatayer bi sabanekhSpinach pastry triangles

Every Lebanese bakery, or furn, sells fatayer bi sabanekh warm from the oven in the morning: soft three-cornered pies filled with spinach that has been salted and squeezed, then mixed with onion, sumac, lemon and olive oil until it is tart enough to make you pucker. They go into school lunch boxes, onto picnic blankets and onto every buffet at Lebanese parties, and they freeze well. The usual problem is a filling that leaks and makes the pies burst open; wring out the spinach hard and seal the seams firmly so they stay closed in the oven. Chef's tip: let the sumac, lemon and onion sit together for ten minutes before adding the spinach so the onion softens and loses its raw bite.

63 min

Lebanese Snacks & Starters

by KrazyBadal 0 views

Qubani ka meethaStewed apricots with cream

No Hyderabadi wedding feast, or dawat, ends without qubani ka meetha: dried Afghan apricots soaked overnight, then simmered slowly with sugar until they break down into a glossy, deep amber compote, served cold with thick cream or a scoop of vanilla ice cream. In Hyderabad the kernels from inside the apricot stones are scattered on top; at home, blanched almonds give the same look and taste, and are safer, as some apricot kernels are bitter and shouldn't be eaten in quantity. It is sweet, tart and jammy, and very easy to make for a crowd days ahead. Chef's tip: keep the soaking water and cook the apricots in it; it holds much of their flavour and natural sugar.

60 min

Indian Indian Sweets

by KrazyBadal 0 views

Plátanos en molePlantains in chocolate chilli sauce

Guatemala's mole is not the savoury Mexican sauce but a dessert: fried sweet plantains bathed in a dark sauce of chocolate, tomato, a gentle dried chilli, sesame, pumpkin seeds and cinnamon. It appears at Christmas and during Semana Santa, and in the market comedores of Guatemala City all year, eaten warm with a sprinkle of toasted sesame. It's sweet, spiced and only faintly hot. Chef's tip: use Guatemalan or Mexican-style table chocolate (grainy, with sugar and cinnamon) if you can find it; with dark eating chocolate, add a little more sugar.

55 minCentral American Desserts

by KrazyBadal 0 views

PoffertjesMini puffed pancakes

The smell of poffertjes drifts across every Dutch kermis (funfair), Christmas market and summer street festival, where they are flipped by the hundred on a cast-iron plate full of shallow hollows. They are tiny, puffy, yeasted pancakes made partly with buckwheat, served a dozen at a time on a cardboard dish with a slab of melting butter and a snowfall of icing sugar. At home you need a poffertjespan, a pan with small round dips; a Danish æbleskiver pan is too deep. Chef's tip: put the batter in a squeeze bottle or a piping bag; filling 30 hollows quickly by spoon is almost impossible, and the first ones burn while you fill the last.

45 min

Dutch Desserts

by KrazyBadal 0 views

FatayaFried beef turnovers

Fataya are the half-moon pastries sold in paper cones outside schools and at bus stops all over Dakar, and fried by the dozen at home for baptisms and Tabaski. The dough is soft and short, the filling is minced beef cooked with onion, garlic and a little chilli, and they come with a sharp onion-and-mustard sauce for dipping. The common mistake is overfilling, which makes them burst in the oil; a heaped teaspoon per small round is enough. Chef's tip: let the filling cool completely before you fill the dough, or the steam softens the pastry and it tears.

85 min

Senegalese Snacks & Starters

by KrazyBadal 0 views

CsirkepaprikásPaprika chicken in sour cream sauce

Csirkepaprikás is the Sunday chicken of Hungarian homes, cooked by grandmothers in villages and in Budapest flats alike and always served with nokedli, the little egg dumplings. Chicken thighs braise gently with onion, plenty of sweet paprika, tomato and pepper, then soured cream is stirred in to make a velvety, brick-orange sauce. Chef's tip: mix the soured cream with a spoonful of flour and some hot sauce before adding it; this stops it from splitting.

70 min

Hungarian Chicken

by KrazyBadal 0 views

Fasole bătutăWhipped white bean dip

Fasole bătută, 'beaten beans', is the fasting-day spread of Romania: on Christmas Eve and through Lent, plates of it appear in homes from Bucharest to the monasteries of Bucovina. Soft white beans are mashed smooth with garlic and oil, then crowned with a tangle of slow-fried onions stained red with paprika. It is spread thickly on bread, or served beside pickles and mămăligă. Chef's tip: beat the beans while they are still warm; cold beans turn stiff and pasty, and a common mistake is adding too little liquid, so loosen with a splash of cooking water until the purée is light and fluffy.

45 min

Romanian Chutneys & Dips

by KrazyBadal 0 views

FasoladaWhite bean soup

Fasolada is sometimes called the national dish of Greece, and it is the soup that fed families through winters and long Lenten fasts. It is humble and filling: small white beans simmered slowly with carrot, celery, onion and tomato until the broth turns thick and creamy, then finished with a generous pour of raw olive oil. On a cold weekday it is dinner on its own, eaten with olives, pickled peppers, raw onion and bread. Soak the beans the night before. Chef's tip: let it simmer gently with the lid ajar and stir now and then so some beans break and thicken the broth; boiling it hard is the common mistake that splits the beans and leaves the soup thin.

105 min

Greek Soups

by KrazyBadal 0 views

Plăcintă cu brânzăCheese and dill pies

In Moldavia, on both sides of the Prut, plăcintă means a flat round pie fried or baked on a griddle, and the cheese and dill one is what grandmothers in Iași and Chișinău make for weekend breakfasts and for guests at the door. A soft, stretchy dough is pulled thin, wrapped around salty cheese with fresh dill and egg, coiled into a snail and flattened, then cooked in a pan until blistered and crisp. They are eaten hot with a glass of sour milk or tea. Chef's tip: rest the oiled dough properly so it stretches without tearing; skipping the rest is the common mistake and you'll be fighting a springy dough that leaks its filling.

75 min

Romanian Breads & Parathas

by KrazyBadal 0 views

Pla rad prikFried fish with chilli sauce

A whole fried fish blanketed in glossy red chilli sauce is the centrepiece of many family celebrations and riverside restaurant meals in central Thailand. The sauce is known as sam rot, 'three flavours', because palm sugar, tamarind and fish sauce are balanced against pounded chillies and garlic; spooned over a fish fried until its skin crackles and the fins crunch like crisps, it turns sticky and shiny. Sea bass (pla kapong) is the usual choice, though snapper or tilapia work well too. Bring it to the table with jasmine rice, a stir-fried green vegetable and a clear soup to share. Chef's tip: score the fish down to the bone on both sides and pat it bone-dry, so the heat reaches the thickest part and the oil doesn't spit.

45 min

Thai Fish

by KrazyBadal 0 views

Quesadillas de flor de calabazaCourgette flower quesadillas

In Mexico City markets, squash blossoms (flor de calabaza) are sold by the armful in the rainy season and end up in quesadillas: soft corn tortillas folded around the flowers cooked with onion, green chilli and epazote, with stringy Oaxaca cheese. A famous Chilango joke is that a quesadilla there does not automatically come with cheese, so ask for it! The blossoms taste delicately of young courgette and wilt into a silky filling against the toasty corn. Serve them straight off the pan with salsa verde. Choose a cheese made with vegetarian rennet; if you can't find Oaxaca cheese, low-moisture mozzarella melts the same way. Chef's tip: cook the blossoms only until they collapse; any longer and they turn to mush and lose their colour.

20 min

Mexican Snacks & Starters

by KrazyBadal 0 views

Crossing-the-bridge noodles with vegetable brothRice noodles in hot broth

Guo qiao mi xian comes from Mengzi in southern Yunnan. The story goes that a scholar's wife carried soup across a bridge to his island study each day, and found that a layer of oil kept it piping hot. Today in Kunming it arrives as a big bowl of scalding broth plus small plates of raw thinly sliced vegetables, tofu skin, herbs and rice noodles, which you slide in yourself so they cook at the table. This vegetarian broth is built on mushroom, corn and soybean sprouts. Chef's tip: the broth must be at a rolling boil when it goes into a warmed bowl; that heat is what cooks the toppings.

60 min

Chinese Soups

by KrazyBadal 0 views

QuesitosCream cheese pastry rolls

Every panadería in Puerto Rico has a tray of quesitos by the till, and a warm one with a café con leche is a standard island breakfast, from Old San Juan to small-town bakeries in the mountains. Puff pastry is rolled around a log of sweet vanilla cream cheese and baked until it shatters, then brushed with sugar syrup so the top turns glossy and sticky. The filling stays soft and slightly tangy inside the crisp layers. Chef's tip: chill the filling before you roll, so it holds its shape and doesn't squeeze out of the ends in the oven.

50 min

Puerto Rican Baking

by KrazyBadal 0 views

Crni rižotBlack cuttlefish risotto

Along the Dalmatian coast, from Korčula to Dubrovnik, konobas serve crni rižot as the first thing fishermen order when they come ashore, its jet-black colour startling against a white plate. Cuttlefish is cooked slowly with onion and garlic until tender, then rice goes in with fish stock and the ink sac, making a creamy, sea-sweet rice that tastes of the shore. It traditionally includes a splash of dry white wine; for an alcohol-free version, use more stock with a squeeze of lemon. The usual mistake is adding the cuttlefish late and cooking it fast, which leaves it rubbery; it needs to stew first. Chef's tip: serve with a drizzle of good olive oil and grated hard sheep's cheese if you like, and warn your guests about black teeth.

75 minBalkan Fish

by KrazyBadal 0 views

Crème brûléeBurnt cream custard

Crème brûlée, 'burnt cream', is the dessert on almost every Paris bistro menu: a shallow dish of rich vanilla custard, cold and silky, under a thin sheet of caramelised sugar you crack with the back of a spoon. Unlike the stovetop Spanish crema catalana, it's made with cream and baked gently in a water bath. The custards are made a day ahead, which makes it ideal for dinner parties; only the sugar is burnt at the last minute. Chef's tip: take them out of the oven while the middle still wobbles like jelly; overbaking is the common mistake and the custard turns grainy and splits.

60 min

French Desserts

by KrazyBadal 0 views

Ube halayaPurple yam jam

Ube halaya is a thick, deep purple jam made from purple yam, slowly stirred with coconut milk, condensed milk and butter until it pulls away from the pan. Bohol, where ube grows in abundance and the province holds a festival for it every January, claims it, and in Baguio jars of it are bought as pasalubong (gifts) to take home. It appears at Christmas and fiestas, spread on bread, eaten by the spoonful, packed into halo-halo or shaped in moulds and topped with latik or grated cheese. Real ube has a gentle, nutty, vanilla-like flavour; purple sweet potato is not the same. Chef's tip: frozen grated ube from Asian grocers works perfectly and saves an hour of peeling and grating.

50 min

Filipino Desserts

by KrazyBadal 0 views

Pla kapong tod nam plaFried sea bass with fish sauce

Seafood restaurants on the jetties of Krabi, Trang and Hua Hin bring this out whole on a long platter, its scored sides fanned open and crackling, as the centrepiece of a shared table. The skin and fins fry so crisp you can eat them, while the flesh inside stays moist and sweet; a sticky glaze of fish sauce and palm sugar goes over at the last minute. It is salty-sweet rather than spicy, so it sits happily beside a sour green mango salad, a hot curry and plenty of jasmine rice. Chef's tip: dry the fish thoroughly with kitchen paper, inside the cuts too, and leave it uncovered in the fridge for 30 minutes if you can; dry skin is crisp skin and spits far less.

40 min

Thai Fish

by KrazyBadal 0 views

QuinottoCreamy quinoa with mushrooms

Quinotto is quinoa cooked like a risotto, a dish from the new Andean cooking of Cusco and Lima that marries Italian technique with the grain of the high Andes. Quinoa is toasted with onion and garlic, simmered in stock with white wine, then finished with mushrooms, butter, cream and grated cheese until creamy and loose. It has a pleasant pop and nutty flavour that rice never has, and a gentle warmth from ají amarillo. Serve it as a main with a green salad. Use a hard cheese made with vegetarian rennet. Chef's tip: quinoa has little starch, so the creaminess comes at the end; stir in the butter, cheese and cream off the heat and serve straight away while it still flows.

35 min

Peruvian Rice & Grains

by KrazyBadal 0 views

PiyazWhite bean salad with tahini

Antalya does piyaz its own way. Elsewhere in Turkey the bean salad is dressed with oil and vinegar, but on the Mediterranean coast the beans are folded through a pale, nutty sauce of tahini, lemon and vinegar, then crowned with sumac onions, tomato and parsley. Lunch canteens in the old town serve it on the side of almost everything, and at home it is a filling lunch with bread or a cool side on a hot evening. Tinned beans make it a fifteen-minute dish. Chef's tip: when the lemon hits the tahini it will seize into a stiff, grainy paste; don't panic, just keep beating in cold water a spoonful at a time and it turns silky.

15 min

Turkish Salads

by KrazyBadal 0 views

Pizza frittaFried pizza parcels

Pizza fritta is the street-food pizza of Naples: a disc of pizza dough folded over a filling and fried in hot oil until puffed and blistered, sold from kiosks in the Spanish Quarter and around Via dei Tribunali. It became popular after the war, when wood ovens were scarce and a pan of oil was all many cooks had. The classic filling has ricotta, smoked provola, tomato and pepper; pork crackling (cicoli) is often added, but not here. Chef's tip: seal the edge by pressing with your fingertips, not a fork, and leave a 2 cm border; a well-sealed parcel puffs like a pillow instead of bursting.

50 min

Italian Pizza

by KrazyBadal 0 views

Pithla with jowar bhakriGram flour curry with sorghum flatbread

In villages across the Deccan plateau of Maharashtra, pithla bhakri is what a farmer's family eats when the pantry is low and the day is long: a pan of gram flour simmered with garlic, green chilli and onion until it sets to a soft, spoonable curry, with thick jowar bhakri patted out by hand and a raw onion on the side. It became a symbol of rural Maharashtra, served at roadside stalls near Sinhagad fort to trekkers and at political rallies alike. Zunka, the dry version, uses the same flavours but is stirred until crumbly. Serve with thecha or a wedge of lemon. Chef's tip: whisk the gram flour into cold water before it meets the pan; that one step is the whole secret to a lump-free pithla.

50 min

Indian Curries

by KrazyBadal 0 views

PissaladièreOnion and anchovy tart

In the old town of Nice, pissaladière is sold by the square from bakeries and market stalls, a lunchtime slice or something to nibble with a drink before dinner. A thin bread dough is spread thickly with onions cooked down for almost an hour until soft and sweet, then crossed with salted anchovies and dotted with small black Niçoise olives. It is just as good at room temperature as warm. Chef's tip: cook the onions low and slow without letting them brown; they should be pale gold and jammy, not caramelised.

120 min

French Baking

by KrazyBadal 0 views

Pisang raiBananas in rice-flour batter

Pisang rai is a Balinese market sweet, wrapped in banana leaf and sold alongside klepon and lak-lak in the early morning. Small ripe bananas are coated in a thick rice-flour batter and dropped into boiling water rather than oil, so they come out soft, chewy and pale, ready to be rolled in salted grated coconut and drizzled with palm-sugar syrup. Some cooks colour the batter green with pandan. Chef's tip: the bananas are done when they float and the batter turns translucent at the edges; another minute firms the coating without making it gluey.

30 min

Indonesian Desserts

by KrazyBadal 0 views

Pisang epeGrilled pressed bananas

Along Losari Beach in Makassar, South Sulawesi, evening stalls grill firm bananas over coals, press them flat between two boards, grill them again and drown them in palm-sugar syrup. Epe means pressed. The bananas turn smoky and dense, almost like baked plantain, and the syrup is often flavoured with pandan, durian or chocolate; this is the pandan version. Chef's tip: use bananas that are just ripe and still firm, or plantains just turning yellow; soft bananas fall apart when you press them.

25 min

Indonesian Desserts

by KrazyBadal 0 views

FarinataChickpea flour pancake

Farinata is a thin, golden chickpea-flour pancake sold by the slice from wood-fired ovens in the sciamadde (old bakeries) of Genoa's port district, where people eat it hot, on paper, with black pepper. It is just chickpea flour, water, olive oil and salt, with a crisp top and edges and a soft, custardy middle. In Nice it is called socca, in Livorno cecina. Start the batter 4 hours ahead (or the night before): resting is essential. Chef's tip: heat the oiled tin in the oven before pouring in the batter; the sizzle sets the base at once and gives crisp, lacy edges.

40 min

Italian Snacks & Starters

by KrazyBadal 0 views

PirozhkiBaked filled buns

Pirozhki, little oval pies of soft yeast dough, are what a Russian babushka has waiting on the kitchen table when the grandchildren arrive, and what used to be sold warm from steel carts at Moscow metro stations. They are eaten with a bowl of soup, packed for the train, or simply grabbed from the plate all afternoon. Fillings change with the season; the two most loved meatless ones are buttery cabbage with chopped egg and creamy mashed potato with fried onion and dill. Chef's tip: let the fillings cool completely before shaping; warm filling softens the dough and the buns tear and leak.

85 min

Russian Baking

by KrazyBadal 0 views

Vegetarian feijoadaSmoky black bean stew

Feijoada is Brazil's national dish, the slow black bean stew that Rio de Janeiro and the rest of the country eat for long Saturday lunches. The classic version is loaded with smoked pork; this feijoada vegetariana gets its depth from well-browned mushrooms, smoked paprika and bay instead, with sweet potato melting into the dark, glossy broth. Serve it the proper way: white rice, couve à mineira, farofa and slices of orange to cut the richness. Chef's tip: once the beans are tender, mash a ladleful against the side of the pot and stir it back in. That's how Brazilian cooks get the thick, velvety caldo that coats the rice, rather than a thin soup.

105 min

Brazilian Curries

by KrazyBadal 0 views

TorrijasCinnamon fried bread

Torrijas are the Easter sweet of Spain, eaten all over the country during Semana Santa and especially in Madrid and Andalusia, where bakeries pile them in their windows. Thick slices of day-old bread are soaked in milk infused with cinnamon and lemon peel, dipped in beaten egg, fried in olive oil and rolled in cinnamon sugar. They were born as a way to use up stale bread during Lent, and they are crisp outside and soft and custardy inside, like a richer, crunchier French toast. Eat them warm or cold, the next day they are even more set and sweet. Chef's tip: use a dense day-old loaf (a Spanish 'pan de torrijas' or a firm baguette) cut 2–3 cm thick, and soak just until saturated; fresh, airy bread falls apart and fries greasy.

30 min

Spanish Desserts

by KrazyBadal 0 views

Salmorejo cordobésThick chilled tomato and bread soup

Salmorejo is Córdoba's answer to gazpacho: thicker, richer and simpler, made with just ripe tomatoes, bread, garlic, olive oil and salt, blended into a cream so dense a spoon almost stands up in it. In Córdoba it is served in a shallow earthenware bowl as a first course or tapa, topped with chopped hard-boiled egg and diced cured ham; this vegetarian version keeps the egg (leave it out for a vegan dish) and adds a few crunchy croutons and a thread of olive oil. Chef's tip: use bread with a dense, tight crumb, like a day-old Spanish 'pan de telera' or a firm white loaf; airy supermarket bread makes salmorejo thin and gluey.

15 min

Spanish Soups

by KrazyBadal 0 views

Tortilla españolaSpanish potato omelette

Tortilla de patatas is the dish every Spanish bar keeps on the counter, from Madrid to Seville: a thick cake of soft potato and sweet onion bound with just-set egg, served warm or at room temperature in wedges or small squares (pinchos) with bread. The potatoes are not fried crisp but gently poached in plenty of olive oil until tender, then soaked in the beaten egg so every slice holds together. Spaniards argue about onion (con cebolla or sin) and about how runny the centre should be; this version has onion and a juicy middle, the way most bars in Madrid serve it. Eat it for breakfast, as a tapa or for a light supper with a tomato salad. Chef's tip: once the hot potatoes go into the beaten eggs, leave them to sit for 10 minutes before cooking; the egg starts to set around the potato and the tortilla turns out creamy and holds its shape.

50 min

Spanish Breakfast & Brunch

by KrazyBadal 0 views

Showing 36 of 7,762 recipes

Show more recipes

Page 783 of 863