Tortilla Española

Tortilla Española

A good tortilla is soft and rich, slow potatoes and sweet onion bound in barely set egg, so it is gentle and a touch sulphurous from the egg, wanting freshness to cut the richness and bubbles to lift the sulphur. Keep it light and crisp. Avoid heavy oak and reductive wines.

Pairs Perfectly

A Cava, Penedès, Spain. Its fine bubbles cut the rich egg and scatter any sulphur, and it is the natural tapas sparkling, found everywhere for little.

Pairs Well

A Pinot Blanc from Alsace, France. Gentle, low in alcohol and food-friendly, it suits soft egg dishes without ever overpowering them.

A Verdejo, Rueda, Spain. Fresh and green, a crisp foil to the sweet onion and potato.

Avoid

Heavily oaked whites and reductive natural wines, which smother the egg or compound its sulphur.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pinot Grigio, Italy.

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