Seafood and Chorizo Fideuà with Garlic Aioli
Fideuà, paella's cousin from Valencia: toasted thin noodles cooked in saffron-paprika broth with shrimp, squid and chor…
A tall, golden Spanish tortilla made the Madrid way: potatoes and onions gently poached in olive oil until meltingly tender, folded into eggs and cooked until barely set. Perfect warm or at room temperature.
Based on the ingredient list. Always check product labels for allergens.

The difference between a dry tortilla and a great one is the potatoes: slowly poaching them in olive oil, rather than frying, makes them silky and sweet. Letting them rest in the beaten eggs before cooking gives a creamy, cohesive center. Make it for lunch, slice it for tapas, or tuck it into a baguette the way they do in Spanish train stations.
Kitchen tip
Do not worry about the oil quantity: most of it is drained off and the potato-and-onion-scented oil is wonderful for roasting vegetables or frying eggs; keep it in a jar in the fridge for up to 2 weeks. The flip is easier than it looks: use a plate wider than the pan, hold it firmly against the rim and flip over the sink. A tortilla is just as good the next day at room temperature, which makes it a great packed lunch.
About this recipe: it comes from the PantryRx Test Kitchen, our in-house recipe desk. It was not written or reviewed by a dietitian. Diet labels come from our ingredient rules, not a clinical review.
General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.
Fideuà, paella's cousin from Valencia: toasted thin noodles cooked in saffron-paprika broth with shrimp, squid and chor…
Shanghai's legendary cong you ban mian: noodles tossed in a dark, glossy sauce of slow-fried scallion oil and soy, topp…
Caramelized lemongrass-garlic tofu stuffed into a crackly baguette with sriracha mayo, tangy do chua pickles, cucumber,…
Crispy fried tortillas simmered in a charred tomatillo-serrano salsa, topped with jammy fried eggs, crema, queso fresco…
Cantonese-style steamed whole sea bass topped with fine ginger and scallion shreds, then showered with smoking-hot oil …
Crisp roasted sweet potatoes tossed with chaat masala and topped with cool yogurt, green chutney, tamarind, pomegranate…