Tortilla Espa\u00f1ola looks simple: eggs, potatoes and a pan. That simplicity is exactly why it has become one of Spain\u2019s most recognisable dishes.<\/p>\n\n\n\n
Jamon Jamon has long associated the classic tortilla espa\u00f1ola with the Spanish food we serve, alongside jam\u00f3n, tapas and paella.<\/p>\n\n\n\n
Tortilla Espa\u00f1ola is a Spanish potato omelette. Potatoes are cooked until tender, combined with eggs and then cooked into a thick round tortilla that can be sliced into wedges or smaller portions.<\/p>\n\n\n\n
Depending on the cook and the region, onion may or may not be included. That question has generated more debate in Spain than such a short ingredient list might suggest.<\/p>\n\n\n\n
No. In Spain, the word tortilla commonly refers to an omelette. In Mexico and much of Central America, a tortilla is the thin flatbread made from corn or wheat that many people in the UK immediately think of when they hear the word.<\/p>\n\n\n\n
Tortilla is mild, soft and comforting, so it gives the table a calm centre among stronger flavours. Put it beside garlic prawns, smoky chorizo, Padr\u00f3n peppers or Jam\u00f3n Ib\u00e9rico and every dish still tastes distinct.<\/p>\n<\/div><\/div>\n\n\n\n
Try it with Gambas al Ajillo<\/a> for garlic and seafood, Chorizo al Vino<\/a> for something smoky and rich, and Padr\u00f3n Peppers<\/a> for a lighter vegetable dish.<\/p>\n\n\n\n If you are building a larger meal, tortilla also works well before paella because it is easy to share and does not compete with the rice dish for attention.<\/p>\n\n\n\n If tortilla is one of the dishes you associate with Spain, Jamon Jamon is built around that same style of shared Spanish dining. Visit us in Soho or Belsize Park and build a table around classic flavours rather than ordering one plate per person.<\/p>\n\n\n\n Choose a few contrasting tapas, share everything and add another plate when the first round disappears.<\/p>\n\nTortilla Espa\u00f1ola in London<\/h2>\n\n\n\n
Build a Spanish table at Jamon Jamon<\/h2>\n\n\n