SPAIN: TRADITIONAL DISHES RECIPES

Spanish Omelet - Tortilla Española

Ingredients:

• 6-7 medium potatoes, peeled
• 1 whole yellow onion
• 5-6 large eggs
• 2-3 cups of olive oil for pan frying
• Salt to taste

Preparation:

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook..

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato in the frying pan, The oil should almost cover the potatoes.

Leave in pan until the potatoes are cooked. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato -Mix together with a large spoon.

Pour 1-2 spoons of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. When hot, stir the potato mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.

Torrijas - Spanish Bread Pudding Recipe

This “sweet” is traditionally eaten during Lent, the 40-day period before Easter.

 Ingredients

• 4-6 Slices of Stale White Bread*
• 3/4 cup Milk
• 1 Egg
• Vegetable Oil for frying, such as Canola or Corn Oil, NOT olive oil
• 1/8 tsp vanilla extract (optional)
• Sugar and Cinnamon
• Honey

1.-Pour the milk into a medium-size mixing bowl. Add the egg and beat together. Add vanilla extract, if desired. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.

2.- If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork.
3.-. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.
4.- Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.
5.- After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. You may wish to use a nylon spatula or tongs to turn the slices over. Make sure that you have enough room in the pan to turn the slices.
6.- Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Serve immediately
Note: If the torrijas cool down and you wish to heat them up, place them back in the frying pan on low heat or in a toaster oven at a low temperature. Do not place them in a microwave because this will cause the bread to become rubbery.




Asturian Bean and Sausage Casserole Recipe - Fabada Asturiana

"Fabada Asturiana" or Asturian Bean and Sausage Casserole is a typical and very traditional dish from Asturias, made with beans, sausage, ham, meat and tomatoes. It is a perfect dish for winter, satifying and warming.

Ingredients:

• 1 cup dry haricot (navy) beans
• 1 slice raw ham
• 4 oz salt pork or fat bacon, in one chunk
• 6 cloves garlic, chopped
• 1 onion, quartered
• 1 bay leaf
• 3 chorizo sausages
• 1 small rump roast or several small pork ribs (optional)
• pinch of saffron threads
• 1 Tbsp Spanish sweet paprika
• salt to taste

Preparation:

Pour beans into a large pot or bowl and cover with cold water. Soak the beans, ham and bacon overnight.

The next day, drain water from beans. Place beans in a large pot of cold water with the garlic, onion and bay leaf. Place on stove and turn on high. When the water comes to a boil, add all the other ingredients.

Cover the pot half-way and simmer for 2.5 to 3 hours, cooking until the beans are tender. After approximately 1.5 hours, add the saffron threads and paprika.

Taste the fabada and add salt if necessary. Because sausage and bacon are salty, you may not need to add any salt.

Cut the sausage, bacon and roast into serving-size pieces. Serve in soup bowls with bread.

Rice Pudding Recipe - Arroz con Leche

Ingredients:

• 2 cups milk
• 1 1/2 cups medium grain or pearl rice
• 1/2 cup granulated sugar
• 1/2 stick unsalted butter or margarine
• peel of 1/2 lemon
• 1 cinnamon stick
• 1-2 tsp ground cinnamon

Preparation:

Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.

Pour milk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice.

Once the milk boils, add drained rice, butter, cinnamon stick and lemon peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon peel. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving because the mixture retains the heat.

Arroz con leche can be served warm or cold. If you want to serve it cold, allow the rice mixture to cool down in the serving dish for 20 minutes, then refrigerate at least 1 hour.