3 dishes people actually cook in Spain: what they are, how long they take, and what you need to buy.
What can you cook from Spain? 3 traditional Spain dishes, from Tortilla española (40 min, the quickest) to Gazpacho (215 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Spain on the map. Drag to spin the planet.
An Andalusian cold soup thickened with soaked stale bread and emulsified with a stream of olive oil, which turns it pale orange rather than tomato red.
The Valencian farmhouse rice defined by garrofó beans and a bottom layer of rice left to scorch untouched into socarrat.
Potatoes and onion cooked slowly in olive oil, folded into beaten eggs and set in the pan into a thick omelette, turned once on a plate.
Copper documents three dishes from Spain: Gazpacho, Paella valenciana and Tortilla española. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 23 different ingredients.
The three recipes need 23 ingredients between them, of which 1 is shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Spain entries. Every ingredient list on this page is complete, with quantities, and free to read.
Tortilla española is the quickest at 40 minutes. Gazpacho is the longest at 215 minutes, most of it unattended. The median is 110 minutes — a weekend dish rather than a weeknight one.
Gazpacho and Tortilla española are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Spain is part of Western European.
Countries close to Spain on the globe — and close on the plate.
COPPER