Vegetables & eggs recipes
Tortilla, pisto, escalivada and other garden dishes.
7 recipes
Berenjenas Fritas
Thin, shatteringly crisp fried aubergine drizzled with dark cane honey, a sweet-and-savoury tapa beloved in Córdoba and Granada. Hot crunch against cool syrup is the entire pleasure, and it is best eaten the moment it leaves the pan.
Escalivada
A Catalan dish of peppers, aubergine and onion roasted over embers until collapsing and smoky, then peeled, torn into ribbons and dressed with good oil and salt. Its name comes from cooking in the ashes, and its beauty is in that charred simplicity.
Espinacas con Garbanzos
A Sevillian stew of chickpeas and spinach spiced with cumin, garlic and paprika and thickened with fried bread, its warm, earthy flavour is a legacy of Andalusia's Moorish kitchens. Cheap, filling and quietly delicious, it is a Lenten and tapas-bar staple.
Huevos Rotos
Fried eggs broken over a bed of golden potatoes so the runny yolk slides down and coats everything, usually crowned with jamón or chorizo. It is deliberately unfussy tavern food, meant to be mixed up on the plate and eaten straight away.
Pisto Manchego
Pisto manchego is the slow-cooked vegetable stew of Castilla-La Mancha, all tomato, pepper, onion and courgette softened in good olive oil. Cooked patiently so each vegetable is added in turn, it is often crowned with a fried egg to turn it into a full meal.
Revuelto de Setas y Gambas
A revuelto is proof that scrambled eggs can be a serious dish: the eggs are barely cooked so they wrap the mushrooms and prawns in a loose, glossy cream rather than setting into a firm curd. Timing and low heat are everything here.
Tortilla Española — bar-style, just-set centre
Spain’s national potato omelette: slow-cooked potatoes, sweet onion, and a centre that stays gloriously just-set. The flip is easier than you fear.
Prefer to eat out? Browse vegetables & eggs dishes →