Spanish

A traditional Spanish dish featuring thinly sliced steak, pan-fried until tender, and then simmered with copious amounts of caramelized onions in a savory sauce. Often served with potatoes or rice.

Beef steak (e.g., sirloin or flank) · Yellow onions · Garlic · White wine

A traditional Valencian drink made from tiger nuts (chufas), offering a distinctively nutty and slightly sweeter flavor profile compared to Mexican horchata.

Tiger nuts (chufas) · Water · Sugar · Lemon zest

A flavorful variation of the classic Spanish tortilla, incorporating diced chorizo for a smoky, spicy kick.

Potatoes · Yellow Onion · Eggs · Chorizo (Spanish, cured)

A simplified version of the classic Spanish tortilla, using pre-cooked or thinly sliced potatoes that cook faster, perfect for a weeknight meal.

Pre-cooked Potatoes (or very thinly sliced raw) · Yellow Onion · Eggs · Olive Oil

The quintessential Spanish potato omelet, a beloved classic made with potatoes, eggs, and onions, fried until golden and tender.

Potatoes · Yellow Onion · Eggs · Olive Oil

A classic Spanish Tortilla Española, a thick, hearty frittata made with potatoes and onions, slow-cooked in olive oil until tender and golden.

Eggs · Potatoes, thinly sliced · Onion, thinly sliced · Olive oil

A classic Valencian paella brimming with a variety of fresh seafood, saffron-infused bomba rice, and aromatic vegetables, cooked to perfection in a wide, shallow pan.

Bomba rice · Shrimp · Mussels · Clams

A delightful twist on the traditional Basque Burnt Cheesecake, incorporating fresh lemon zest to add a bright, citrusy counterpoint to the rich, caramelized flavors. This variation offers a refreshing complexity.

Cream cheese · Granulated sugar · Eggs · Heavy cream

A famously rustic and intensely caramelized cheesecake from the Basque Country, known for its deeply browned exterior and creamy, almost custard-like interior. It's baked at a high temperature to achieve its signature 'burnt' look.

Cream cheese · Granulated sugar · Eggs · Heavy cream