While the beauty of the tortilla española lies in its simplicity, croquetas are beloved as one of Spain’s only designer hors d’oeuvres. These small, deep-fried rolls are built to hold a surprising variety of fillings. Ask for yours with cheese, fish, chicken, meat, potato, prawns or vegetables, and you’ll be happy to receive a positive response every single time (unless, of course, the menu is fixed…in which case, sorry!).

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There are not many supermarkets in the world where one can fill their cart with low-fat yogurt, cream-filled pastries, frozen peas, and a piece of bone-in cured ham the size of a five year old child. What may look to some like a medieval weapon is actually one of the most expensive food products available on the Iberian Peninsula: jamón ibérico.

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“When I found out there was a place in the world called the Land of Cheese,” recalls food and travel writer Danielle Pergament, “it was like the great cheese mothership calling me home.” The region that boasts this nickname is Asturias, one of Spain’s autonomous communities on the Northern coast.

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Perusing a menu in any Spanish restaurant, travelers should not be surprised to find chicken listed under “vegetarian” dishes. Nor should they turn their heads in disgust when a pile of tuna fish arrives on top of their “ensalada mixta.” Ordering “vegetariano” in Spain would, to most, seem like the right way to ask for a meat-free dish, but those who are serious about their furry friends must learn two words before stepping foot into any cafeteria: tortilla espanola.
As a staple fare in Spanish cafeterias and taperias, tortilla espanola is essential to the Spanish diet for herbivores, carnivores, and omnivores alike. For vegetarians and budget travelers, is it practically a godsend. One trip to the supermercado and three basic ingredients later, this packed omelette will sit sizzling on a frying pan waiting to be devoured.

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