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Tortilla a la paisana is a country-style variety of a Spanish omelet. It's made with the same ingredients (eggs, potatoes, salt, oil, and sometimes onions) with the addition of vegetables and jamón serrano. The vegetables used in tortilla a la paisana are usually bell peppers, peas, asparagus, and zucchinis.
The ingredients are mixed together and fried as an omelet, which is later served sliced into smaller portions. The dish can be served warm, at room temperature, or even cold.
Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, garlic, and parsley.
Visually, when presented, the dish looks like a crustless pie. Although tombet is usually served as a main vegetarian dish, it can also be used as an accompaniment to fish or meat. Nowadays, it is available at most Mallorcan restaurants.
MOST ICONIC Tombet
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Cachelos is a traditional dish originating from Galicia. The dish is usually made with a combination of potatoes (often of the Kennebec variety), bay leaves, salt, paprika or pimentón, and olive oil. The potatoes are scrubbed (but not peeled) and boiled in salted water with the bay leaves until tender.
They're sliced into quarters and the peel is taken off before the potatoes are arranged on a platter, drizzled with olive oil, and sprinkled with paprika. Cachelos are especially popular in spring and summer when the peel is papery. They're typically served with grilled meat, fish dishes, and boiled octopus.
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Soufflé potatoes is an interesting French creation that is made by double-frying potato slices in very hot oil. The potatoes are thinly sliced into uniform slices, then thoroughly dried before being fried. Once fried, the potato slices are removed from the oil and allowed to chill before being fried for a second time in even hotter oil until puffed up, crispy, and golden brown.
The traditional accompanying condiment of choice is sauce béarnaise, which is a combination of butter, egg yolks, lemon, and tarragon. This dish is considered an unforeseen culinary invention from the early 19th century that has been attributed to a certain chef named Collinet.
Zuppa di patate is a traditional potato soup. It's made with a combination of potatoes, onions, bread slices, broth, olive oil, thyme, seasonings, grated cheese, butter, and nutmeg. The potatoes are cut into strips and seasoned with salt, pepper, nutmeg, and thyme.
The onions are browned in olive oil and combined with the potatoes. Boiling broth is poured over the combination, and the soup is simmered for about 15 minutes. It's recommended to serve the soup with crostini consisting of buttered bread slices that are topped with grated cheese and baked in the oven.
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A classic Italian pizza variety, pizza patatosa is a type of potato pizza that is traditionally topped with tomato sauce, mozzarella, and potatoes. Prior to arranging them onto the pizza base, the potatoes are cut into wedges or thin slices, then combined with olive oil and aromatic herbs such as rosemary or thyme, which give the dish a lovely flavor and fragrance.
There are numerous versions of this pizza variety across Italy, from those that call for fried potatoes or mashed potatoes instead of baked ones, to those that use a plain white pizza as a base. In Italy, potato pizza can be found in various shapes, including circular, oblong, or rectangular.
Trinxat is a savory Andorran dish consisting of chopped and mashed cabbage and potatoes with the addition of mushrooms, garlic, pork or bacon, salt, pepper, and olive oil. The name is derived from the Catalan trinxar, meaning to slice, mash, or chop. The mash gets flattened into small pancakes that are fried in oil and garnished with bacon pieces.
Trinxat is an ideal winter dish due to the fact that cabbage is the best after it's been touched by frost, and it doesn't get any better conditions than those on high altitudes of Andorra's mountainous parts. Locals learned to make the most of the crops that grow on poor soil, so it is not unusual that potatoes are heavily represented in the dish.
MOST ICONIC Trinxat
Patatas a la importancia is a traditional dish originating from Castile. The dish is made with potato slices that are fried in a batter of flour and eggs. The potatoes are fried, arranged on a platter or a plate, then topped with a sauce that usually consists of onions, carrots, flour, olive oil, salt, and white wine or dry sherry (salsa española), or a combination of garlic, parsley, almonds, and white wine known as majao.
Patatas a la importancia are traditionally served as an appetizer.
This Maltese dish consists of sliced potatoes which are doused in olive oil, generously seasoned with herbs and spices, then baked until golden and crispy. The potatoes are occasionally elevated with the addition of onions, tomato paste, and spices such as fennel seeds or cloves.
In the past, many bakeries would roast the potatoes on request, but today they are typically prepared as a classic home-cooked meal. Usually served as a side dish, roasted potatoes are a Maltese staple and a perfect accompaniment to various meat-based main courses.
Pomme de terre farcies is a traditional potato-based French dish. Although there are lots of regional versions, the dish is often made with a combination of potatoes, bacon, onions, garlic, parsley, eggs, milk, oil, butter, salt, and pepper. The tops are cut off of each potato, and the flesh is then dug out with a spoon without damaging the outer shell.
The potatoes are stuffed with a mixture of onions, garlic, parsley, salt, pepper, bacon, flour, and milk. Once stuffed, the lids are placed back on the potatoes and they are browned in a mixture of olive oil and butter over high heat. Pommes de terre farcies are sprinkled with salt and baked in the oven at low heat until everything is fully cooked and tender.
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