Spanish recipes, information about Spanish cuisine, and reasons why you should cook Spanish food at home. The anatomy of a Spanish lunch and recipes for Spanish classics tortilla de patata and sangría.
Even with the proliferation of fast food chains and the almost complete disappearance of the mythical after-lunch siesta, a Spanish lunch is still a rather leisurely affair.In recent years, Spanish cuisine has been a hot topic within international food circles, and for good reason too. Rooted in several cultures, Spain’s gastronomy is at once traditional and inventive. Spanish cuisine has a dazzling variety of both regional and national dishes and, as you know, makes liberal use of olive oil and red wine. And the fact that some of the top chefs in the world today are Spanish doesn’t hurt Spanish food’s reputation either. Think of Ferrán Adrià, Juan Mari Arzak, and Martín Berasategui. These and other chefs (mostly Basques and Catalans) have been particularly good at capturing palates both within Spain and around the world. If you like to cook, or if you think you’d like to start, cooking Spanish food at home can be a great way to:
Quickly flip the tortilla over.
Using a knife, slice the potato lengthwise into 4 pieces. Thinly and uniformly slice each potato piece crosswise; you can use a Japanese mandoline for this if you have one. Set the potato slices aside.
Heat the oil in a small nonstick frying pan (or crepe pan) over medium to medium-high heat. Add the potatoes. Cook for 6 minutes while occasionally turning the potatoes over with a wooden spoon so that they brown evenly in the oil. Add the onion.
When the edges of the potatoes start to turn golden brown—after approximately 3–4 more minutes—fold the vegetables into the potato-onion mixture. Continue frying until the potatoes are lightly golden brown and the vegetables are soft—approximately 3–4 minutes. Remove from heat.
Drain the oil from the potato-vegetable mixture using a colander set over a bowl. Set this oil aside for now.
Beat the salt and paprika into the eggs. Fold them into the potato-vegetable mixture.
Heat the reserved oil in a pan over medium-high heat, making sure to evenly coat the bottom and sides with the oil. Pour in the egg-vegetable mixture and cook 1–2 minutes or until the underside of the tortilla is golden brown.
Cover the pan with a large plate, and with one hand resting on the plate, quickly flip it over. Remove the pan; the tortilla will be resting on the plate. Slide the bottom of the tortilla into the pan and cook the bottom for 1 more minute or until golden brown.
Remove the tortilla from the heat. Cut it into wedges and serve it warm or at room temperature with slices of crusty bread.Sangría
Mix all ingredients together in a big glass jar or pitcher with a lid, adding as much sugar as you like. Stir.
Refrigerate for at least an hour, discard the cinammon stick, pour the sangría into glasses, and enjoy! You could also add ice to the glasses.
So whether you’re cooking Spanish food for a group of friends or the simple pleasure of it, a leisurely, home-made Spanish lunch can be a great mid-day treat. Just don’t forget to say “¡Que aproveche!” before you eat.
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