Tortilla triumphs! Spain crowns its favourite dish as regional food heroes are revealed

You simply cannot live in Spain without falling head over heels for food.

Here, eating is not just about filling your stomach. It is about long lunches that stretch into the afternoon, plates passed around a crowded table, the sizzle of garlic hitting hot olive oil and that first bite of something so good you immediately wonder why you have not been eating it your whole life.

And aside from the endless plates of deliciousness, there are the little culinary rules and nuances you gradually pick up along the way. Yes, there is a right way to eat jamón. No, chorizo does not belong in an authentic paella. These are the sorts of things you learn, debate and, eventually, become surprisingly passionate about.

For those of us who arrive in Spain from elsewhere, it is a delicious education. You begin tasting your way around the country, discovering smoky chorizo, garlicky gambas, crisp-edged croquetas, blistered peppers, golden churros and pastries so delicate they practically disappear between your fingers.

Before long, you have your own favourites. The tapa you always order. The dish you find yourself craving. The regional speciality you tell visiting friends they simply have to try.

But there is one question that has perhaps been harder to answer than all the rest: what is Spain’s ultimate national dish?

Now, a new survey has waded into the great Spanish food fight and finally given us an answer.

Tortilla vs paella: the great Spanish food fight

In one corner, you have the humble tortilla de patatas: golden around the edges, soft and almost custardy in the middle, with its comforting combination of potato, egg and, depending on who you ask, onion.

In the other, there is paella, Spain’s internationally famous rice dish, fragrant with saffron and loaded with the flavours of the region from which it comes.

It is hardly a low-stakes contest.

According to data published by Spain’s Centre for Sociological Research (CIS), tortilla de patatas has been named “the most typical and representative Spanish dish”, taking the top spot with 62.7 per cent of the votes.

And it was a close-run culinary contest. Paella followed in second place with 61.1 per cent, while Iberian ham claimed third with 42.7 per cent.

And that immediately brings us to another question that has caused countless Spanish kitchen-table arguments…

The great onion debate

Should a tortilla contain onion?

For some, the answer is an emphatic yes. For others, adding onion is practically culinary sacrilege.

The CIS survey suggests the onion camp has the upper hand, with 71.2 per cent of those surveyed saying they prefer their tortilla with onion.

And there is another important detail for tortilla purists: 56.3 per cent said they prefer it slightly undercooked, leaving that coveted soft, almost creamy centre rather than a firm, fully set filling.

So there we have it. Spain has chosen its favourite dish, and apparently most of the country wants it golden on the outside, gloriously soft inside and carrying a little sweetness from the onion.

But the national winner is only part of the story.

Because ask the same question in different corners of Spain and the answer changes dramatically.

From the salty Mediterranean flavours of the Balearic Islands to the hearty stews of the north and the seafood-rich traditions of Galicia, each region has its own culinary star.

The culinary stars of Spain

Andalucía: Gazpacho takes the spotlight, the chilled, tomato-rich classic perfectly suited to the region’s scorching summers.

Aragón: Ternasco de Aragón, tender roast lamb with deep regional roots, takes centre stage.

Asturias: Fabada asturiana, a rich, slow-cooked stew of creamy beans and pork, reflects the hearty flavours of the north.

Balearic Islands: The unmistakable ensaimada claims the regional crown, with the delicate, spiral-shaped pastry remaining one of Mallorca’s most recognisable culinary treasures.

Canary Islands: Papas arrugadas, those wrinkled potatoes traditionally served with punchy mojo sauce, are the islands’ standout.

Cantabria: Cocido montañés, a warming mountain stew packed with beans, greens and meat, represents Cantabrian comfort food.

Castilla-La Mancha: Manchego cheese takes the honours, putting one of Spain’s most famous cheeses firmly in the spotlight.

Castilla y León: Roast suckling pig showcases the region’s celebrated tradition of rich, indulgent roast meats.

Catalonia: Escalivada, made with smoky roasted vegetables, brings a distinctly Mediterranean flavour to the list.

Extremadura: Iberian ham shines as the region’s gastronomic star, celebrated for its rich flavour and prized quality.

Galicia: Pulpo a feira, tender octopus seasoned with paprika, salt and olive oil, takes centre stage.

Madrid: Cocido madrileño, a comforting stew traditionally packed with chickpeas, meat and vegetables, represents the capital.

Murcia: Caldero, a deeply flavoured rice and fish dish born from the region’s coastal traditions, claims the spotlight.

Navarra: Menestra de verduras celebrates the region’s exceptional vegetables in a colourful mix of seasonal produce.

Basque Country: Bacalao al pil-pil, with its silky sauce made from cod, olive oil and garlic, represents one of the region’s great culinary classics.

La Rioja: Patatas a la riojana, combining potatoes, chorizo and smoky paprika in a warming stew, takes the regional honours.

Valencian Community: Paella gets its moment, unsurprisingly cementing its status as one of Spain’s most iconic dishes.

And perhaps that is the real joy of Spanish food.

There will always be arguments over onions and debates about paella ingredients but that is all part of the fun.

Because Spain’s food culture is as colourful, varied and full of character as the country itself. The tortilla may have won the national vote, but from a flaky ensaimada in Mallorca to a steaming bowl of fabada in Asturias, every corner of Spain has its own delicious story to tell.