Like paella, tortilla española is a quintessential Spanish dish. Ubiquitous on tapas bar menus, the circular potato and onion omelet is also versatile. Add peppers (as above) or chorizo for color and texture, or follow the lead of Michael Fiorello, chef de cuisine at Chicago tapas bar Mercat a la Planxa, who loves tossing in jamón Ibérico or seasonal mushrooms.
While labor intensive, basic tortilla española (an original recipe is after the jump) is well worth the effort for its inimitable flavor and flexibility. Adapt this recipe to suit your own needs -- perhaps finish it on the stove top, perhaps in the oven, as done at Mercat a la Planxa. Fiorello agrees: "You can cook tortilla using many different techniques." No matter how you slice it, tortilla española is addictive. If you can wait this long -- and you ought not -- it will keep for a couple of days.
These gorgeous, golden-brown churros look so enticing we can practically feel their crinkly, sugar-studded skins melting on our tongues. Though their shape deviates from that of tubular churros -- traditional Mexican treats of deep-fried dough rolled in cinnamon and sugar -- we can't really say that we care. What matters is that they look sweet, crunchy goodness personified ... or like history's most gloriously demonic matzoh balls.
The Amateur Gourmet's Adam Roberts describes these beauties as "The Churros That Saved The Dinner Party." We think he's being too modest. These look like the churros that could save the world, or at least a small principality.
I was thinking yesterday that I don't spend nearly enough time featuring vegetarian and vegan foods. As an omnivore, I have to admit that I dig the images of big, meaty sandwiches and perfectly roasted chickens. But when I came across this photo of a veganized Tortilla de Patatas, it looked delicious and I liked the idea of altering a traditionally egg-based dish into one that appealed to the vegan folks in the crowd. Best of all, there's a link to the recipe here.
If you've got a dish you think deserves to be seen by the eyes of the Slashfood readers, head over, join our Flickr group and upload your pictures.
Lately I've found myself in the mood for raw oysters. This extreme closeup that I found today over on Chez Pim has made me crave them even more. I can almost taste the briny juices from this beautiful, ultrafresh specimen. I don't know about you, but I take my oysters neat, so as to better savor the taste of the sea. Tabasco and lemon only mask the flavor. Chez Pim took this shot at Paco Meralgo, a tapas bar in the mecca of tapas bars, Barcelona. Pim heaps much praise on the tapas at Paco Meralgo, but points out that the real star is the incredibly fresh seafood, including razor clams and langoustines. I've always known that there's a lot more to tapas than jamon, cheese and olives, but this whole fresh seafood thing takes it to another level. Enough tapas talk, I'm off to the nearest raw bar.
Jason Calacanis is in Barcelona enjoying the Spanish fun and sun, and went back to a tapas bar called Ciutat Comtal, which he went to when he was in Barcelona eight years ago. He says the tapas there are even better than he remembered. I am falling over myself just gazing at what looks like a pinxo with sliced tomatoes, anchovies and olives.
If you know Spanish food, or know your way around a plate of charcuterie, then you probably know about jamon serrano, the dry cured ham from Spain, similar to Italian prosciutto. Jamon serrano also has a couple of sisters, jamon jabugo, and the one that has gotten a lit bit of press lately, jamon iberico.
Jamon Iberico is made from black Iberian pigs, which are allowed to range freely in Spain's dehesa, a woodland of evergreens, and other trees and plants. The pigs graze on chestnuts and acorns. Until recently, jamon iberico has not been allowed into the US because slaughterhouses in Spain did not pass USDA sanctions. However, Fermin, a small family owned operation in Spain received approval by the USDA about two years ago. The jamones that they started curing back then are now becoming available and are scheduled to arrive in the US by early summer.
I have taken a peek at tienda.com, an online resource for Spanish foods and food products, but any orders placed for Iberian ham are set to be shipped in Winter 2007 at the earliest. And that's if you have $668 to spare!
I don't know why we do this to ourselves - let ourselves surf the web and read about places we can't yet go, things
we can't yet do, foods we can't yet try.
The New York Times' Travel section has a short piece on a small grocery store in Huesca,
Spain called Ultramarinos La Confianza. Certainly an article about a grocery store, unless it's Trader Joe's opening in NYC, isn't all that
exciting, but the story here is that Ultramarinos La Confianza is possibly Spain's oldest grocery store, built in 1868.
It draws customers not only from around Spain, but all of Europe.
It is called a food lover's delight, and rightly so. I'd love to stand in front of its shelves and fill my basket
with candied chestnuts, artisanal chocolate, and cheeses made in the local mountains. Could you imagine?!?! I
imagine I'd certainly have no problem finding bacalao here to make croquetas.
However, it seems that the small store has been in business for long not for the things it carries,
but the people behind the counters running the place for almost five generations - the Sanvicente family.
I'm very into Spain right now. I think it might be the fact that Asian cuisines are a little old for me (I grew up
on them!), Mexican is everywhere here in LA, and Mediterranean is all over the Food Network. But Spain? Somewhere a little less travelled, it seems.
Gambas al Ajillo, garlic shrimp, is a classic tapa served in bars around Spain to accompany
drinks. I've combined a few recipes after doing some research, adding quite a bit more lemon and wine, and changing the
cooking process from sauteing to poaching, but the idea is the same. The shrimp are served at the bar (or in your living
room), room temperature, chased with lots of sangria.
Sarah's Spanish-style Garlic Lemon Shrimp
In a large bowl, combine zest from 1 lemon, 1/2 c. fresh lemon juice, 2
cloves finely minced garlic, 1/4 c. dry white wine (from Spain would be the best),
1/4 c. extra-virgin olive oil, 1/2 small red onion thinly sliced, and about
2 sprigs finely chopped fresh parsley.
Rinse, de-vein, and peel about 2 lb. large shrimp. You can take the tails off, but I
left them on as "handles."
Poach peeled shrimp in simmering water for about 1 minute, until they are opaque. Remove from
water, and immediately place into the bowl with the sauce. Toss to coat the hot shrimp, cover, and let stand at room
temperature until they are ready to serve, or in the refrigerator if you are making it ahead. Garnish with fresh
chopped parsley. I also served toasted, thinly sliced baguette.
Previous Trips to Spain: Estofado Catalan - Beef stew
from Catalonia Patatas
Bravas - Fried potatoes with spicy tomato sauce
When we were little, my sisters and I used to eat
Dinty Moore Beef Stew all the time. We would pour the stuff over steamed white rice and mix in some Korean hot
pepper paste, goh-choo-jahng. We're grown up now, so we know better. Skip the the goh-choo jahng and mix in some
chopped kimchee.
Really, though, the stuff is absolutely horrible. Canned beef stew, that is. But real beef stew,
slow-cooked until the meat is as soft as room temperature butter and the vegetables have practically melted into a
caramel mess in the sauce, is incredible. Estofado Catalan is a beef stew with its origins in the Catalonia region of Spain. It's often made with meaty, fatty
shortribs, but for the New-Year's-resolutions-conscious guests at my dinner party, I used a slightly leaner cut of
beef. It's okay, though, since long, slow cooking takes care of what could potentially be tough.
If you know Spanish food, or know your way around 
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