Spanish Omelet (Tortilla Española)
For many, the Spanish Omelet is a true
symbol of its gastronomy. Its recipe
contains eggs, potatoes, onions (some
regard onion as an option), but, to tell the
truth, the Spanish Omelet has become one
of the world’s most international products.
Every tourist who has visited Spain will
have probably tasted this delicious dish as
a

tapa,

in

a

sandwich,

or

as

an

accompaniment to a meat dish. There is a
variation to this dish that is called "Tortilla
a la Paisana", in which some other
ingredients can be added, such as small Serrano ham cut into small dice or strips;
chorizo, also cut into small dice or strips; (both cure meats previously fried); peas; wild
asparagus, etc.
In bars, you can see the Spanish omelets perfectly round, thick, and thoroughly
cooked, although it is advisable (when cooking it at home) to leave it a little
undercooked as this makes it more juicy to the palate. This, more or less, holds for
scrambled eggs, or the more sophisticated and culinary version: scrambled eggs with
prawns, Serrano ham, mushroom, and a long etcetera. Here is, on this link, a recipe
that I have found in The Guardian; to me the recipe and the procedure are correct.
___________________________________________________________

Fabada Asturiana
Fabada Asturiana is a very nutritious and
tasty stew that is originally from Asturias, an
autonomous community located is in the
northwest of Spain. This dish, though, can
be eaten in many other regions of Spain and
it has become the signature dish of many
renowned restaurants. It combines the
famous

Asturian

beans

with

other

ingredients of great nutritional value.
In fact, fabada is a hot and heavy dish and
for that reason it is regarded as a single-

15