Potato omelette Potato omelette is a traditional Spanish food made of potatoes, eggs and olive oil, although we can also add onios and ali-oli sauce.

It is thought that its origin, from the end of the XVIII century, was “patata bread”, a kind of bread made of potatoes, eggs and wheat´s yeast. A portion of potato omelette is guessed that provides us about 320 Kcal. We can reduce the number of Kcal if we boil the potatoes instead of frying them. It is thought that its origin, from the end of the XVIII century, was “patata bread”, a kind of bread made of potatoes, eggs and wheat´s yeast. A portion of potato omelette is guessed that provides us about 320 Kcal. We can reduce the number of Kcal if we boil the potatoes instead of frying them.

Ingredients 1 kg potatoes, 12 eggs, ½ liter of olive oil and for the ali-oli sauce: one bottle of mayonnaise sauce about 500 ml. + 1 bulb of garlic + parsley

Directions Peel the potatoes and cut them into thin slices, put salt on them, heat the oil in a frying pan, put the potatoes into the oil and fry them, separate the potatoes and the oil and keep it, beat the eggs and mix them with the potatoes. Put this mixture in the frying pan with the oil you kept. Brown it on both sides For ali-oli sauce: Peel 2 or 3 cloves of garlic and cut them in small pieces and mix them with salt and parsley. Crush it and mix with the mayonnaise sauce.

Cocido madrileño It is one of the most typical meals in Madrid. We usually have in during the cold winters, but it is served throughout the year in restaurants. It is thought that the origin of this dish is from the Middle Age, although it suffered many changes from that point on.

Ingredients: Chickpeas, vegetables (potatoes, cabagge, carrots, green beans,....), pork belly, chicken or hen, beef shank, ham bone, beef spine, chorizo and blood sausage. It is a very nutritious dish due to the variety of ingredients it is made of (vegetables, pulses, meat,…). It contains carbohydrates, mineral salts, vitamins, proteins, lipids, etc. A portion provides us about 800 Kcal

Directions: The ingredients must boil all together in a saucepan for 3,5 to 4 hours. The ingredients must be served separately in three portions: first we serve the soup (broth and the noodles in it), second we serve chickpeas and vegetables, and the third is the meat.

Paella The origin of this dish dates from the mid of 19 th century in Valencia. The container for cooking paella is called paellera. There are as many kinds of paella as ingredients we want to put in it (Valencian, seafood, mixed,..). Due to the great variety of ingredients, it is a very nutritive dish: carbohydrates in the rice, proteins in meat and fish, vitamins, mineral salts like iron, dietary fiber,… The origin of this dish dates from the mid of 19 th century in Valencia. The container for cooking paella is called paellera. There are as many kinds of paella as ingredients we want to put in it (Valencian, seafood, mixed,..). Due to the great variety of ingredients, it is a very nutritive dish: carbohydrates in the rice, proteins in meat and fish, vitamins, mineral salts like iron, dietary fiber,…

Ingredients: Directions: Put the oil in the paellera and fry the cloves of garlic, green pepper and laurel. Add the chicken and fry it. Peel the tomatoes and add them. Then we will add the squid, and the clams. After that we will put double of water than rice we are going to eat. Add the saffron and when it is boiling put salt and add the rice (five minutes later add the prawns). It will be ready in 20 minutes. Directions: Put the oil in the paellera and fry the cloves of garlic, green pepper and laurel. Add the chicken and fry it. Peel the tomatoes and add them. Then we will add the squid, and the clams. After that we will put double of water than rice we are going to eat. Add the saffron and when it is boiling put salt and add the rice (five minutes later add the prawns). It will be ready in 20 minutes. Rice, chicken, green pepper, ripe tomato, garlic, laurel, saffron, squid, prawns, clams, olive oil and salt

Gazpacho The origin of gazpacho is not very well known, although it is considered as a dish from Andalusia because it is a cold soup made of vegetables and olive oil, basically. We usually serve it cold and during the summer due to its refreshing qualities, but not in winter.

This recipe has a big quantity of nutrients : carbohydrates, minerals salts like selenium, phosphorus and B 12 and C vitamins. Moreover, tomatoes have antioxidant substances like carotenes. Ingredients: Bread, olive oil, salt, vinegar, tomatoes, cucumber, garlic and green pepper. Directions : Wash the vegetables and chop them. Peel the cucumber and garlic. Put everything in a big container with the bread that you have soaked previously. Salt, vinegar and olive oil are added in that order. Mix everything with a blender. Now it is ready for serve it with small pieces of cucumber, green pepper or tomato on it. Ingredients: Bread, olive oil, salt, vinegar, tomatoes, cucumber, garlic and green pepper. Directions : Wash the vegetables and chop them. Peel the cucumber and garlic. Put everything in a big container with the bread that you have soaked previously. Salt, vinegar and olive oil are added in that order. Mix everything with a blender. Now it is ready for serve it with small pieces of cucumber, green pepper or tomato on it.

Jamón It is one of the most famous meals we have in Spain. There is not a special time or season for eating jamón. We can eat it in a sandwich for breakfast with bread, olive oil and tomato; we can eat it as a “tapa”, before lunch; for dinner; with melon during the summer because it is very refreshing,…. It has high quality proteins, it means that it has all the essential amino acids, vitamins B 1, B 6, phosphorus, iron, potassium, selenium and zinc. It is one of the most famous meals we have in Spain. There is not a special time or season for eating jamón. We can eat it in a sandwich for breakfast with bread, olive oil and tomato; we can eat it as a “tapa”, before lunch; for dinner; with melon during the summer because it is very refreshing,…. It has high quality proteins, it means that it has all the essential amino acids, vitamins B 1, B 6, phosphorus, iron, potassium, selenium and zinc.

Ingredients: It is the name of the product obtained when the thigh of the hind leg of the pig is salted and cured. Directions: The process consists of covering the leg of the pig with salt during a period which depends of the weigh of meat we want to cure, keeping it in different interval of temperatures and different humidity index. The last part of the process is called “ageing” and it can take 18 months Ingredients: It is the name of the product obtained when the thigh of the hind leg of the pig is salted and cured. Directions: The process consists of covering the leg of the pig with salt during a period which depends of the weigh of meat we want to cure, keeping it in different interval of temperatures and different humidity index. The last part of the process is called “ageing” and it can take 18 months