Desserts & Sweets
Cakes, cookies, mousses, tarts. A sweet finish to any meal.
Potato and Onion Omelette
Tortilla de patatas with onion is the most universally Spanish dish. Potatoes are poached slowly in olive oil with onion until soft but not browned, drained, and mixed with beaten eggs, then the whole thing sets in the pan over medium heat with a single flip. The debate between runny and fully set is eternal; the runny version, with a slightly trembling center, is the one people feel most strongly about.
Perfect Spanish Omelette
The Spanish omelette — tortilla española — is one of Spain's most beloved dishes: potato slices slow-cooked in olive oil until tender, then bound with egg in a pan to produce a custardy, just-set interior. Whether to include onion is a debate without a right answer, but here it goes in, gently sweated until sweet. Simple in ingredients, demanding in technique.
Sweet Crêpes with Butter and Sugar
Sweet crêpes with butter and sugar are the most classic Breton recipe: a thin, delicate batter of flour, eggs, milk, and Normandy butter, cooked on a hot pan until golden with toasted spots. Served immediately, folded in quarters, with butter melting on top and sugar crackling on contact. The simplest version and the hardest to beat.
Perfect Spanish Omelette: Juicy with Caramelised Onion
The Spanish omelette (tortilla española) is Spain's most debated dish — with or without onion? This recipe settles it: slow-confited onion, potato cooked low and slow, and eggs pulled from the heat while still trembling. Juicy inside, golden outside. The technique that separates a good tortilla from a great one.
Desserts & Sweets: cooking guide
Desserts deserve the full spotlight. Creamy cheesecakes, fluffy sponges, no-bake chocolate mousse, biscuits that keep all week. These dessert recipes include detailed explanations of the most important techniques: whipping cream, making caramel, tempering chocolate.