Tortas de Manchego Crisps

Ines Rosales tortas have been a traditional snack in Andalusia, Spain for 100 years. Made using a traditional family recipe, each flaky flatbread is unique and one of a kind, meticulously shaped by hand before being oven-baked. Crafted using the finest quality extra-virgin olive oil, a sprinkling of licorice-like anise seeds, and showers of salty and nutty manchego, they’re gorgeously complemented by a drizzle of orange blossom honey. But you include your tortas in a tapas party, by topping them with Spanish serrano ham and aromatic thyme, or even make them a meal by treating them as a base for pizza, crowned with roasted mushrooms and asparagus.