Uploaded July 2026 | Updated September 2026, 1 week ago
I came home from Spain obsessed with one simple meal... and I had to recreate it.
During my travels through Andalusia, Spain, I discovered a comforting combination of Salmorejo and Tortilla Española that completely stole the show. This silky chilled tomato soup, topped with jamón serrano and hard-boiled eggs, paired with Spain's iconic potato omelet, became one of the most memorable dishes I ate.
In this video, I'll show you how to make both authentic Spanish recipes while sharing the fascinating history behind them, including the Arab influence on Andalusian cuisine. From the olive groves of southern Spain to the legacy of al-Andalus, this meal is much more than comfort food—it's a delicious story centuries in the making.
If you love Mediterranean cooking, Spanish food, travel, and culinary history, I think you'll enjoy this journey from my kitchen back to Spain.
🥣 In this video you'll learn:
How to make authentic Salmorejo Cordobés
How to make traditional Tortilla Española
Why these two dishes are served together
The culinary legacy of al-Andalus
The Arab influence on Spanish cuisine
Tips for achieving restaurant-quality results
💌 business/collab inquiries:
Business: FITMEINFO@Protonmail.com
📲 Connect with me:
IG: @FeastInTheMiddleEast_
🛒 MY FAV PRODUCTS
TO ORDER MY 200 page FULL COLOR COOKBOOK: secure.mybookorders.com/mbo_index.php?isbn=9781545675113
AMAZON STOREFRONT: amazon.com/shop/blanchetv
Get the best OLIVE OIL on planet earth there:
amzn.to/43jPKJy
TO GET 10% OFF EVERY FLAVOR OF AMERICAN DREAM NUT BUTTER here:
americandreamnutbutter.com/Blanche10
Or by using code Blanche10 here: AmericanDreamNutButter.com
♡ feastinthemiddleeast.com
♡ FACEBOOK: facebook.com/FeastinTheMiddleEast/?ref=settings
♡INSTAGRAM: instagram.com/feastinthemiddleeast_
♡PINTEREST: pinterest.com/blancheshaheen
♡MY BLOG: feastinthemiddleeast.wordpress.com
Salmorejo Cordobés (Traditional Chilled Tomato Soup)
Ingredients
1 pound very ripe tomatoes (Roma, pear, or vine-ripened)
3 ounces 5–7 oz day-old crusty white bread, torn into pieces
1-3 small garlic cloves (depending on how much you like garlic)
1/4 cup extra virgin olive oil (use a really good quality olive oil)
1 teaspoon sherry vinegar (optional but traditional in many homes)
1 teaspoon salt, or to taste
Traditional Toppings
2 hard-boiled eggs, finely chopped
2 oz (60 g) jamón serrano, finely chopped (or omit for a vegetarian version, or use ham or turkey bacon as well)
Instructions
Core and roughly chop the tomatoes. Blend until completely smooth. If you want an ultra-silky texture, pass the tomato puree through a fine sieve. Add the bread to the tomato puree and let it soak for 10 minutes. Add the garlic and salt and blend again until smooth. With the blender running, slowly drizzle in the olive oil until the mixture becomes creamy, thick, and glossy. Add the sherry vinegar if using, and adjust the salt. Chill for at least 1 hour. Serve in bowls topped with chopped hard-boiled egg, jamón serrano, and a final drizzle of olive oil.
Tortilla Española (Spanish Potato Omelet)
Ingredients
2 lbs (900 g) Yukon Gold potatoes
1 large yellow onion
6 large eggs
1/2 cup olive oil
1 1/2 teaspoons salt, divided
Instructions
Peel the potatoes and slice them into thin 1/8-inch rounds or half-moons. Slice the onion thinly. Heat the olive oil in a 10-inch nonstick skillet over medium-low heat. The oil should gently poach, not fry, the potatoes. Add the potatoes, onion, and 1 teaspoon salt. Cook slowly for 20–25 minutes, stirring occasionally, until the potatoes are completely tender but not browned. Drain the potatoes and onions in a colander, reserving any extra oil for future use. Beat the eggs in a large bowl with the remaining 1/2 teaspoon salt. Fold the warm potatoes and onions into the eggs and let the mixture sit for 5 minutes. Add 1 tablespoon of the reserved oil to the skillet over medium heat. Pour in the egg mixture and cook until the bottom is set, about 4–5 minutes. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet to cook the second side for 3–5 minutes more. For a softer center, cook slightly less. Let rest for 10 minutes before slicing.
I came home from Spain obsessed with one simple meal... and I had to recreate it.
During my travels through Andalusia, Spain, I discovered a comforting combination of Salmorejo and Tortilla Española that completely stole the show. This silky chilled tomato soup, topped with jamón serrano and hard-boiled eggs, paired with Spain's iconic potato omelet, became one of the most memorable dishes I ate.
In this video, I'll show you how to make both authentic Spanish recipes while sharing the fascinating history behind them, including the Arab influence on Andalusian cuisine. From the olive groves of southern Spain to the legacy of al-Andalus, this meal is much more than comfort food—it's a delicious story centuries in the making.
If you love Mediterranean cooking, Spanish food, travel, and culinary history, I think you'll enjoy this journey from my kitchen back to Spain.
🥣 In this video you'll learn:
How to make authentic Salmorejo Cordobés
How to make traditional Tortilla Española
Why these two dishes are served together
The culinary legacy of al-Andalus
The Arab influence on Spanish cuisine
Tips for achieving restaurant-quality results
💌 business/collab inquiries:
Business: FITMEINFO@Protonmail.com
📲 Connect with me:
IG: @FeastInTheMiddleEast_
🛒 MY FAV PRODUCTS
TO ORDER MY 200 page FULL COLOR COOKBOOK: secure.mybookorders.com/mbo_index.php?isbn=9781545675113
AMAZON STOREFRONT: amazon.com/shop/blanchetv
Get the best OLIVE OIL on planet earth there:
amzn.to/43jPKJy
TO GET 10% OFF EVERY FLAVOR OF AMERICAN DREAM NUT BUTTER here:
americandreamnutbutter.com/Blanche10
Or by using code Blanche10 here: AmericanDreamNutButter.com
♡ feastinthemiddleeast.com
♡ FACEBOOK: facebook.com/FeastinTheMiddleEast/?ref=settings
♡INSTAGRAM: instagram.com/feastinthemiddleeast_
♡PINTEREST: pinterest.com/blancheshaheen
♡MY BLOG: feastinthemiddleeast.wordpress.com
Salmorejo Cordobés (Traditional Chilled Tomato Soup)
Ingredients
1 pound very ripe tomatoes (Roma, pear, or vine-ripened)
3 ounces 5–7 oz day-old crusty white bread, torn into pieces
1-3 small garlic cloves (depending on how much you like garlic)
1/4 cup extra virgin olive oil (use a really good quality olive oil)
1 teaspoon sherry vinegar (optional but traditional in many homes)
1 teaspoon salt, or to taste
Traditional Toppings
2 hard-boiled eggs, finely chopped
2 oz (60 g) jamón serrano, finely chopped (or omit for a vegetarian version, or use ham or turkey bacon as well)
Instructions
Core and roughly chop the tomatoes. Blend until completely smooth. If you want an ultra-silky texture, pass the tomato puree through a fine sieve. Add the bread to the tomato puree and let it soak for 10 minutes. Add the garlic and salt and blend again until smooth. With the blender running, slowly drizzle in the olive oil until the mixture becomes creamy, thick, and glossy. Add the sherry vinegar if using, and adjust the salt. Chill for at least 1 hour. Serve in bowls topped with chopped hard-boiled egg, jamón serrano, and a final drizzle of olive oil.
Tortilla Española (Spanish Potato Omelet)
Ingredients
2 lbs (900 g) Yukon Gold potatoes
1 large yellow onion
6 large eggs
1/2 cup olive oil
1 1/2 teaspoons salt, divided
Instructions
Peel the potatoes and slice them into thin 1/8-inch rounds or half-moons. Slice the onion thinly. Heat the olive oil in a 10-inch nonstick skillet over medium-low heat. The oil should gently poach, not fry, the potatoes. Add the potatoes, onion, and 1 teaspoon salt. Cook slowly for 20–25 minutes, stirring occasionally, until the potatoes are completely tender but not browned. Drain the potatoes and onions in a colander, reserving any extra oil for future use. Beat the eggs in a large bowl with the remaining 1/2 teaspoon salt. Fold the warm potatoes and onions into the eggs and let the mixture sit for 5 minutes. Add 1 tablespoon of the reserved oil to the skillet over medium heat. Pour in the egg mixture and cook until the bottom is set, about 4–5 minutes. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet to cook the second side for 3–5 minutes more. For a softer center, cook slightly less. Let rest for 10 minutes before slicing.
