Tortilla Española

The tortilla is Spain's quintessential answer to the frittata, and most Spaniards would argue it's a significant improvement. The classic recipe calls for just three ingredients: eggs, potatoes, and olive oil, though the national debate over the inclusion of onion ('tortilla con or sin cebolla') is as intense as any constitutional matter. The critical technique lies in the confit: potatoes are slowly cooked in ample olive oil at a low temperature until they are completely tender before the eggs are incorporated. A truly great tortilla is wonderfully custardy at its center, golden at its edges, and always served at room temperature, never straight from the pan. Thickness is a key indicator of quality – aim for at least 4cm tall. Bar Nestor in San Sebastián is legendary for making just one tortilla per day, cut to order from midday, with a queue forming well in advance. Expect to pay €5–10 for a wedge. Among all the dishes on this list, tortilla is the most likely to satisfy as a substantial, standalone meal.