Tortilla Española for a dinner party — went down extremely well

I made Tortilla Española for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The smoky and savoury profile was the main talking point — no one had quite experienced Jamón Ibérico used that way before.

Spanish eating culture centres on long social meals rather than quick eating. I explained the a siesta-hour lunch restaurant context as I served it which helped people appreciate it fully. Rioja red wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.