Across Europe’s cuisines – Spain
For the tortilla, peel and dice the potatoes and fry them in a frying pan with olive oil. Add the finely chopped shallot and garlic. Mix the eggs, season with oregano, pepper and salt and pour over the potatoes.
Cook slowly. To turn, place a flat plate on top, quickly turn to the other side and slide the tortilla back into the frying pan.
Tapas: alternate chili peppers, diced meat, sage and shallot slices on skewers. Pepper, season with salt and sear in olive oil on all sides for 5 minutes each.
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