Spanish cuisine features regional diversity and extensive olive oil use. Indigenous people used nuts and acorns as staple foods. Visigoths introduced fermented milk and avoided water-wine mix. Moors developed pastry-making and escabeche preservation technique. Jews followed kashrut regulations, rejecting bacon
First documented in 1817 Navarrese document about sparse food conditions. Legend suggests Carlist general Tomás de Zumalacárregui invented it during Bilbao siege. Alternative theory links recipe to Spanish prisoners captured during Portuguese Restoration War. Word "tortilla" means 'small cake' in Spanish
Jamón is a Spanish dry-cured ham, one of the most globally recognized Spanish foods. Prices range from €5 to €75 per kilogram depending on quality and curing time. Consumed in slices or any shape, typically from pig's hind leg. Similar to Portuguese presunto and Italian prosciutto but with longer curing
Tapas are small plates served with drinks in Spain. Origin story varies, possibly from King Alfonso X's 13th century decree. Regional variations exist, with free plates in south and charged in north
Spanish breakfast features simple dishes like pan con tomate and tortilla de patatas. Churros are fried donuts traditionally served with hot chocolate. Popular coffee drinks include café con leche and various espresso variations
Jamón is a cured Spanish ham from pork legs. Traditional preservation method since Roman Empire. Available in thin slices, pairs well with cheese and olives