[{"data":1,"prerenderedAt":827},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:tortilla-espanola:en":392,"recipe:country:spain":552},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":473,"pronunciation":501,"substitutions":502,"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":521,"cookMinutes":522,"restMinutes":523,"difficulty":524,"course":525,"diet":528,"mainIngredients":531,"images":532,"keywords":542,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":515,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"This is a real and famously heated debate in Spain — \"con cebolla o sin cebolla\" — with polls, hashtags and family feuds behind it. The onion version is juicier and slightly sweet; the potato-only version is the purist's choice. Both are authentic and centuries of home cooks have made each. Cook whichever you prefer and defend it loudly.","Should a Spanish tortilla have onion or not?",{"answer":398,"question":399},"Both are correct Spanish styles. \"Jugosa\" means a soft, creamy, slightly runny center and is the fashion in top tapas bars; \"cuajada\" means cooked through, the traditional home style that also keeps and travels better. Control it by timing: about 3 minutes per side gives jugosa, 5–6 per side gives cuajada. Use fresh eggs if you go runny.","Should the center be runny or fully set?",{"answer":401,"question":402},"Use a flat plate or lid slightly wider than the pan. Slide the pan off the heat, press the plate firmly over it, grip both together and invert in one confident motion over the sink or counter — hesitation, not gravity, causes accidents. Then slide the tortilla back into the pan, cooked side up, and tuck the edges under with a spatula.","How do I flip the tortilla without disaster?",{"answer":404,"question":405},"Almost none of it stays in the dish. The oil is a poaching medium that cooks the potatoes gently until silky, and it gets drained off thoroughly before the eggs go in. Strain it into a jar afterwards and reuse it for frying or sautéing — Spanish home cooks have always done this, so nothing is actually wasted.","Isn't a whole cup of olive oil too much?",{"answer":407,"question":408},"Yes — it is one of the few egg dishes designed for it. Across Spain tortilla is served at room temperature on bar counters, packed for picnics, and eaten cold in sandwiches. The flavor arguably improves after a few hours' rest. Only the runny-centered jugosa style should be eaten fresh and warm, for both texture and food-safety reasons.","Can I eat tortilla española cold?",[410,411,412,413,414,415],"Use a starchy or all-purpose potato and slice it thin — about 3 mm. Thick chunks poach unevenly and break the tortilla's tender, layered texture.","The oil should barely bubble around the potatoes. If they brown, the heat is too high; you are poaching, not frying, and browned edges stay chewy in the finished tortilla.","Do not skip the soak: letting the drained potatoes sit in the beaten egg for 10 minutes is what turns separate ingredients into one custardy mass.","Save the strained poaching oil in a jar — it is now potato-and-onion infused olive oil, excellent for frying eggs or starting a sofrito.","Size matters for the flip: a 20–24 cm nonstick pan gives a thick tortilla that holds together. In a wide pan the same mixture spreads thin and dries out.","Serve it warm or at room temperature, never hot from the pan — the flavor and texture both settle and improve as it rests.","🍳","The tortilla española is a thick, golden cake of eggs, potatoes and onion, and it may be the most widely eaten dish in Spain — on bar counters as a tapa, between bread as a bocadillo, at every family gathering. It tastes of exactly three things done right: potatoes gone silky from a slow poach in olive oil, onion cooked to sweetness, and eggs left just creamy in the middle. There is no cheese, no herbs, no shortcuts hiding in it, which is why technique decides everything. This version walks the two make-or-break moments — letting the potatoes soak in the egg before cooking, and the plate-assisted flip — slowly enough that a first attempt comes out looking like a tenth.","The tortilla de patatas is young by the standards of famous dishes — potatoes only became a staple in Spain in the eighteenth century — and its exact origin is disputed. Navarre and Extremadura both claim it, and a popular legend credits the Carlist general Tomás de Zumalacárregui with improvising it as cheap field rations in the 1830s; historians treat that story as just that, a legend. What is certain is that by the late nineteenth century it had become the default dish of the Spanish home kitchen, and it has never given up the post. It is the thing Spaniards cook when there is nothing in the house, the first dish many learn from a grandmother, the staple of picnics, road trips and late-night fridge raids.\n\nIt is also the subject of two entirely real national arguments. The first is onion. \"Con cebolla o sin cebolla\" divides bars, families and newspaper opinion pages: the onion camp argues for sweetness and juiciness, the purists insist a true tortilla is potato and egg alone. Polls are run about it; politicians get asked their position. This recipe takes the majority view — with onion — and the purist version is one omitted ingredient away.\n\nThe second argument is doneness. A tortilla can be jugosa — juicy, with a soft, almost runny center — or cuajada, fully set through. The modern tapa-bar fashion, led by celebrated tortillas in Madrid and the Basque Country, leans decisively jugosa, while many home cooks still set theirs firm the way their mothers did. Neither is wrong; the recipe below shows you how to hit either, on purpose, by choosing when to pull the pan off the heat.","Tortilla keeps 3 days covered in the fridge and is genuinely good cold or at room temperature — many Spaniards prefer it the next day. Reheat wedges gently in a low pan or a short burst in the microwave; a hot oven dries it out. Freezing is not recommended: the potatoes turn watery and mealy on thawing. A jugosa (runny-centered) tortilla should be eaten the day it is made.",[421,422,423,424],"Potatoes are poached gently in olive oil, not fried hard — the difference between silky and greasy.","The 10-minute egg soak before cooking is the step most recipes skip and the one that makes the texture.","The flip is broken into exact, low-risk moves with a plate — no wrist heroics required.","Doneness is explained as a choice: pull it early for jugosa, hold it longer for cuajada.",[426,427,428,429],"20–24 cm nonstick frying pan","Flat plate or pan lid wider than the pan","Large mixing bowl","Colander or sieve",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},24,28,3,13,380,[437],"A simple tomato-dressed salad, crusty bread, olives and a cold beer or glass of Rioja — tapas-bar style.",[439,442,445],{"name":440,"description":441},"Tortilla jugosa","The runny-centered style fashionable in Spain's best tortilla bars: cook each side only until the surface is set and the middle still visibly creamy, and serve within minutes.",{"name":443,"description":444},"Tortilla de patatas con chorizo","Slices of soft chorizo added to the egg mixture — a common variation that stains the tortilla brick-red with paprika fat.",{"name":446,"description":447},"Bocadillo de tortilla","A thick wedge tucked into a crusty baguette, nothing else added — a beloved Spanish breakfast, road-trip and school-lunch classic.",[449,454,459,463,469],{"qty":450,"ref":451,"name":452,"unit":453},600,"potato","starchy or all-purpose potatoes, peeled and sliced 3 mm thick","g",{"qty":455,"ref":456,"name":457,"unit":458},1,"onion","medium yellow onion, halved and thinly sliced","piece",{"qty":460,"ref":461,"name":462,"unit":458},6,"eggs","large eggs",{"qty":464,"ref":465,"name":466,"note":467,"unit":468,"noScale":8},250,"olive-oil","olive oil, for poaching","most is drained off and can be reused","ml",{"qty":470,"name":471,"unit":472},1.5,"fine salt","tsp",[474,479,483,487,491,495,498],{"tip":475,"text":476,"title":477,"timerSeconds":478},"If the potato edges start browning, the heat is too high. Silky and pale is the goal.","Warm the olive oil in the pan over medium-low heat and add {qty:potato} of sliced potatoes with the onion and a pinch of salt. Cook gently, turning now and then, until a slice breaks apart under light pressure from a spoon and the onion is translucent and sweet — the oil should murmur, never crackle.","Poach the potatoes and onion",1200,{"text":480,"title":481,"timerSeconds":482},"Tip everything into a colander set over a bowl and let the oil drain for a few minutes, tossing once. The potatoes should look glossy, not wet — pooled oil at this stage makes a greasy tortilla.","Drain thoroughly",300,{"tip":484,"text":485,"title":486,"timerSeconds":450},"This rest is the secret to the melting texture of a great bar tortilla — do not rush it.","Beat {qty:eggs} eggs with the salt in a large bowl, fold in the warm drained potatoes and onion, and let the mixture rest for 10 minutes. It is ready when the potatoes have drunk in some egg and the whole bowl moves as one thick, custardy mass rather than slices in liquid.","Soak in the egg",{"text":488,"title":489,"timerSeconds":490},"Heat 1 tablespoon of the reserved oil in the wiped-out pan over medium heat and pour in the mixture, shaking the pan to level it. Cook, running a spatula around the edge, until the sides are set and golden and only the center jiggles when you shake the pan — about 3 minutes for a juicy tortilla, 5 for fully set.","Set the first side",180,{"tip":492,"text":493,"title":494},"Do it over the counter, commit fully, and keep your gripping hand flat on the plate. Hesitation is the only real danger.","Slide the pan off the heat, press a flat plate firmly over it, and invert both together in one confident motion so the tortilla lands cooked-side up on the plate. Slide it straight back into the pan and tuck the edges under with the spatula to shape the classic rounded rim.","The flip",{"text":496,"title":497,"timerSeconds":490},"Cook the second side until it is golden underneath and the tortilla feels springy but still yielding in the center when pressed — about 2–3 minutes for jugosa, 4–5 for cuajada. It should slide freely when you shake the pan.","Finish the second side",{"text":499,"title":500,"timerSeconds":450},"Slide the tortilla onto a serving plate and rest it at least 10 minutes — the interior finishes setting and the flavors settle. Serve warm or at room temperature, cut into wedges or into small squares with toothpicks, tapas style.","Rest and serve","tor-TEE-ya es-pah-NYOH-la",[503,507,511],{"note":504,"swap":505,"original":506},"Plenty of Spanish home cooks do exactly this to save money. You lose some flavor, not the dish.","A neutral oil like sunflower for the poach, plus a little olive oil in the egg mix","Olive oil (in quantity)",{"note":508,"swap":509,"original":510},"That is the legitimate \"sin cebolla\" purist tortilla, not a compromise. Add a pinch more salt.","Simply leave it out","Onion",{"note":512,"swap":513,"original":514},"A weeknight shortcut. The texture is decent, but the slow oil poach is what the classic tastes like.","Thinly sliced boiled potatoes, briefly warmed in a few tablespoons of oil","Raw potatoes poached in oil","tortilla-espanola","Tortilla Española (Spanish Potato Omelette)","Tortilla Española","Tortilla española","spain",4,15,35,10,"medium",[526,527],"main","appetizer",[529,530],"vegetarian","gluten-free",[461,451,465,456],[533,536,538,540],{"alt":534,"src":535},"Thick golden Spanish potato omelette with one wedge cut out showing a juicy layered interior","\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero.jpg",{"alt":534,"src":537},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-16x9.jpg",{"alt":534,"src":539},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-1x1.jpg",{"alt":534,"src":541},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-4x3.jpg",[543,544,545,461,546,519,529],"tortilla","spanish omelette","potatoes","tapas","2026-08-18","dishroute-kitchen","Spain's everyday masterpiece: potatoes and onion slow-poached in olive oil, folded into eggs and set into a thick, tender cake — with the famous pan flip explained so it actually works at home.",{"en":551},"\u002Frecipe\u002Ftortilla-espanola",{"items":553,"total":523,"page":455,"limit":431,"hasMore":826},[554,586,620,648,679,706,738,762,789,816],{"slug":555,"title":556,"shortTitle":556,"nativeName":557,"countrySlug":519,"region":558,"baseServings":520,"prepMinutes":559,"cookMinutes":560,"restMinutes":561,"difficulty":524,"course":562,"diet":563,"mainIngredients":565,"images":569,"keywords":579,"publishedAt":547,"updatedAt":547,"authorSlug":548},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,5,[526],[530,564],"dairy-free",[566,567,568],"rice","chicken","shrimp",[570,573,575,577],{"alt":571,"src":572},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[555,580,581,582,583,584,568,585],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan",{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":519,"baseServings":520,"prepMinutes":591,"cookMinutes":559,"restMinutes":523,"difficulty":524,"course":592,"diet":596,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":619,"updatedAt":619,"authorSlug":548},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",20,[593,594,595],"breakfast","snack","dessert",[529],[598,599,600,601],"flour","milk","cornstarch","cinnamon",[603,606,608,610],{"alt":604,"src":605},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[613,614,615,616,617,618],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria","2026-08-19",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":519,"region":625,"baseServings":460,"prepMinutes":521,"cookMinutes":591,"restMinutes":626,"difficulty":524,"course":627,"diet":628,"mainIngredients":629,"images":631,"keywords":641,"publishedAt":619,"updatedAt":619,"authorSlug":548},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","Catalonia",240,[595],[529,530],[599,461,600,630],"lemon",[632,635,637,639],{"alt":633,"src":634},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[642,643,644,645,646,647],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":519,"region":653,"baseServings":520,"prepMinutes":591,"cookMinutes":490,"restMinutes":654,"difficulty":524,"course":655,"diet":656,"mainIngredients":657,"images":662,"keywords":672,"publishedAt":619,"updatedAt":619,"authorSlug":548},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",720,[526],[],[658,659,660,661],"chorizo","blood-sausage","smoked-pork","paprika",[663,666,668,670],{"alt":664,"src":665},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[673,674,675,658,676,677,678],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":519,"baseServings":520,"prepMinutes":523,"cookMinutes":684,"difficulty":685,"course":686,"diet":687,"mainIngredients":689,"images":691,"keywords":701,"publishedAt":547,"updatedAt":547,"authorSlug":548},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo",8,"easy",[527],[688,564,530],"pescatarian",[568,690,465],"garlic",[692,695,697,699],{"alt":693,"src":694},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[702,703,546,519,704,705,527],"gambas","garlic shrimp","seafood","olive oil",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":519,"region":711,"baseServings":520,"prepMinutes":591,"cookMinutes":9,"restMinutes":490,"difficulty":685,"course":712,"diet":714,"mainIngredients":717,"images":721,"keywords":731,"publishedAt":619,"updatedAt":619,"authorSlug":548},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[713,527],"soup",[715,529,564,716],"vegan","nut-free",[718,719,720,465,690],"tomato","cucumber","bell-pepper",[722,725,727,729],{"alt":723,"src":724},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[707,732,733,734,735,736,737],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":519,"region":625,"baseServings":520,"prepMinutes":523,"cookMinutes":561,"difficulty":685,"course":743,"diet":745,"mainIngredients":746,"images":747,"keywords":757,"publishedAt":619,"updatedAt":619,"authorSlug":548},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[744,527,594],"bread",[715,529,564,716],[718,690,465],[748,751,753,755],{"alt":749,"src":750},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[758,759,760,761,546,705,615],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":519,"region":767,"baseServings":520,"prepMinutes":591,"cookMinutes":522,"restMinutes":521,"difficulty":685,"course":768,"diet":770,"mainIngredients":771,"images":773,"keywords":783,"publishedAt":619,"updatedAt":619,"authorSlug":548},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",[769,527,594],"side",[529,564,530,716],[451,772,690,465],"smoked-paprika",[774,777,779,781],{"alt":775,"src":776},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli","\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-1x1.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-4x3.jpg",[784,546,785,786,787,788,617],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":519,"region":794,"baseServings":520,"prepMinutes":521,"cookMinutes":795,"restMinutes":591,"difficulty":524,"course":796,"diet":797,"mainIngredients":798,"images":800,"keywords":810,"publishedAt":619,"updatedAt":619,"authorSlug":548},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo a la Gallega","Pulpo á feira","Galicia",60,[526,527],[688,564,530],[799,451,772,465],"octopus",[801,804,806,808],{"alt":802,"src":803},"Round wooden plate of sliced octopus over potato rounds, dusted with red paprika and glossy with olive oil","\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-1x1.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero-4x3.jpg",[811,812,813,787,814,815],"pulpo a la gallega","galician octopus","pulpo a feira","spanish tapas","octopus recipe",{"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":521,"cookMinutes":522,"restMinutes":523,"difficulty":524,"course":817,"diet":818,"mainIngredients":819,"images":820,"keywords":825,"publishedAt":547,"updatedAt":547,"authorSlug":548},[526,527],[529,530],[461,451,465,456],[821,822,823,824],{"alt":534,"src":535},{"alt":534,"src":537},{"alt":534,"src":539},{"alt":534,"src":541},[543,544,545,461,546,519,529],false,1788563788597]