Heat 180ml olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer ...

Saffron gives the rice its color, and the base should be left to crisp into a mouth-watering black crust, called the socarrat. Spaniards only eat it at lunchtime. 2. Patatas bravas A staple among ...

It was thanks to London restaurants such as the now-closed Finos, and (still open) Brindisa — one of the most recognisable ...

Tortilla de Patatas, the Spanish omelet: potatoes, onions, eggs – simple ingredients that transform into something extraordinary. And the best place to eat it is Casa Dani in Mercado La Paz.

Place the Jersey Royals in a pan of cold, salted water. Bring to the boil, then simmer for 15–20 minutes until tender. Drain, toss with a little olive oil. While the potatoes cook, heat 2 tbsp olive ...

Spaniards only eat it at lunchtime. 2. Patatas bravas A staple among the small dishes that make up a classic tapas menu, patatas bravas – “brave potatoes” – is named for its spicy sauce, rare in a ...

Feast without splurging — here are the top spots for affordable buffets offering everything from Spanish tapas to Nyonya ...

Meaghan advises: "Cover the pan with a lid for the last 45-60 seconds, or until the top of the egg whites have set, but the yolk is still soft. To check, wiggle the pan to see if the yolk still ...

10:52, Sat, Jun 14, 2025 | UPDATED: 10:54, Sat, Jun 14, 2025 Share Article Bookmark Comments If you want the perfect fried egg then baste it rather than just cooking it in oil (Image: Getty) ...