Some Spanish recipes

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SOME TYPICAL DISHES

Spanishtypical foods

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Torrijas

Seasoned carrots

Alioli potatoes

"Papas aliñás"

Salmorejo

Gazpacho

Potatoes & onions omelette

Potatoes Omelette

Index

without onions

01

Potatoes omelette

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The potatoes omelette originated in Spain in the 16th century. Due to the export of potatoes from the Americas to Spain. It is a simple and quick dish to make and you don't need to be good in the kitchen to make it.

Potatoes omelette - brief history

Ingredients (4 persons):- 1kg potatoes- 8-10 eggs- salt- oil

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

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Potatoes omelette - recipe

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Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

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1- Peel, wash and cut the potatoes and soak them in water2- Beat the eggs and add the salt3- Add the potatoes and pour the mixture into a pan with hot oil 4- After 5-8 minutes, turn it over with the help of a plate 5- When it's ready, set aside on a plate and ready to eat

Potatoes omelette - preparation

with onions

02

Potatoes & onions omelette

Ingredients (4 persons):- 1kg potatoes- 1 onion- 8-10 eggs- salt- oil

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

Potatoes omelette - recipe

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Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

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1- Peel, wash and cut the potatoes into medium sized squares and soak them in water2- Peel, wash and chop the onions.3- Beat the eggs and add the salt4- Add the potatoes and pour the mixture into a pan with hot oil 5- After 5-8 minutes, turn it over with the help of a plate 6- When it's ready, set aside on a plate and ready to eat

Potatoes omelette - preparation

03

Gazpacho

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Gazpacho is originally from Andalusia and, more specifically, from the old peasants and day labourers, who used the dried bread from the previous days, soaked it in water and squeezed it by hand, mixing it with tomatoes also squeezed by hand, garlic crushed in a mortar, salt, oil, vinegar and, if they had them at hand, some chopped vegetables, especially cucumbers and peppers.

Gazpacho - brief history

Ingredients (6 persons):- 1 kg tomatoes- 1 - 2 garlics- 1 onion- 1 piece of cucumber- 1 piece of green pepper- salt- Sherry vinegar- some day-old bread (optional)

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

Gazpacho - recipe

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Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

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To make homemade gazpacho soup, simply: Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled. Serve: Then serve the soup nice and cold, garnished with your favorite toppings.

Gazpacho - preparation

04

Salmorejo

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Without a doubt, the star dish of Córdoba along with flamenquín and rabo de toro (oxtail stew) is salmorejo, but what is its origin? Cordovan salmorejo as we know it today has its origin between the 19th century and the beginning of the 20th century, since it is believed that it was at this time when its main ingredient was introduced: the tomato. The practice of mashing (or crushing) food dates back to the Neolithic but after the invasion of the Roman Empire in the peninsula is when wheat began to be used in the form of bread, soups or porridge. It is at this time when the mazamorra arises, the predecessor dish of the salmorejo that was made with breadcrumbs, olive oil, garlic, vinegar and salt (although today a large part of the bread is replaced by raw and peeled almonds, which they keep that white or cream color). With the arrival of Christopher Columbus in America in 1492, the tomato was introduced in Spain and the salmorejo became a red cream due to the late and casual incorporation of this ingredient at the beginning of the 20th century, leaving the mazamorra relegated to the background, although today it can be found in many restaurants of Córdoba.

Salmorejo - brief history

Ingredients (6 persons):- 1 kg tomatoes- 1 - 2 garlics- 1 onion- salt- Sherry vinegar- Toppins (hard-boiled egg and cured Spanish ham)

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

Salmorejo - recipe

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Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

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To make homemade gazpacho soup, simply: Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled. Serve: Then serve the soup nice and cold, garnished with your favorite toppings.

Salmorejo - preparation

05

"Papas aliñás"

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Sliced potato salad dressed in vinegar, oil, and parsley

"Papas aliñás" (Andalusian-style potatoes) - brief history

Ingredients (6 persons):- 700 g potatoes- Fresh parsley- 150 g spring onion- 150 ml virgin olive oil- 30 g Sherry vinegar- can of tuna (optional)

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

"Papas aliñás"- recipe

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Chop the onion and the pepper very finely. Put in a bowl together with the sherry vinegar and leave it to marinate. Wash the potatoes, put them in a pot and cover them with water. Bring to boil, then add the salt. Cook for around 25 minutes or until done inside (this will depend on the size of the potatoes). Let them cool down. Peel the potatoes and put them in a bowl together with the olive oil. Mash the potatoes and the oil, not too much. We’re not after a puree, this should have some texture. If you prefer it, you can also slide the potatoes which by the way, is the traditional way to do it. Mix the potatoes and the oil with the onion and green pepper marinade. Sprinkle some pimenton and some finely chopped fresh parsley.

"Papas aliñás" - step by step

06

Alioli potatoes

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Aioli, aïoli, alhòli, aiòli or allioli, arjoli or ajjoli: Depending on the country and region, they are different spellings for a Mediterranean sauce (in southeastern Spain, it’s called ajoaceite or ajiaceite). Made of garlic and olive oil—two staple ingredients of the area—the name means garlic and oil in Catalan and Provençal. There are numerous flavored mayonnaises. Since the expansion of specialty food producers in the late 1980s, it became fashionable for producers and chefs to call all flavored mayonnaises—basil, chili, cilantro, red pepper, saffron, etc.—aïoli. While purists insist that only the garlic-seasoned recipe should be called “aïoli,” we think, logically, that as long as there’s garlic in the recipe, it can still be called aïoli. Consumers will understand. Otherwise, you’ll find even purer purists who insist that only the original garlic-oil sauce—no egg, no lemon juice—be called aïoli.

Alioli - brief history

Ingredients (6 persons): - 3 medium sized potatoes - 3 cloves garlic - 1 egg yolk - 1/2 tsp lemon juice 3 ml- 1/2 cup extra virgin olive oil 120 ml- 2 tbsp finely chopped parsley 8 grams - sea salt

Alioli potatoes - recipe

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Cut the potatoes (peeled & washed) into small pieces that are 1/2 inch (1.25 cm) thick, add the cut potatoes into a stock pot, making sure they´re in a flat layer, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat After 14 to 15 minutes the potatoes should be perfectly cooked, pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, remove from the heat and drain into a colander, shake off any excess water and let them sit at room temperature Meanwhile make the aioli, add in 3 cloves garlic (roughly chopped) into a mortar, pinch in some sea salt and using a pestle mash down until you form a paste, then add in 1 egg yolk at room temperature and squeeze in 1/2 tsp lemon juice, start mixing everything together in a circular motion, at the same time start slowy adding in 1/2 cup extra virgin olive oil, once all the olive oil has been added and you end up with a thick and creamy sauce, the aioli is done Transfer the potatoes into a large bowl, pour the aioli over the potatoes and add in 2 tbsp finely chopped parsley, gently mix together until each piece of potato is coated in the aioli & parsley, serve at room temperature or add into the fridge for 30 minutes and serve chilled, enjoy!

Alioli potatoes - step by step

07

Seasoned carrots

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Sliced carrots marinated in vinegar and spicesSeasonned carrots are an Andalusian recipe generally consumed as a starter or tapa, very typical especially in bars and restaurants in the province of Cádiz.

Seasoned carrots - brief history

Ingredients: - 250 g Carrot- 1/2 teaspoon Cumin grain- 1/2 teaspoon hot paprika - 1/2 teaspoon dried oregano - 2 clove of garlic- Coarse salt - 50 ml water- 50 ml Sherry vinegar

Seasonned carrots - recipe

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Fill a saucepan with plenty of salted water and bring it to a boil. Add the carrots to it and cook for about 10-12 minutes or until slightly cooked but still firm. What is said al dente. Meanwhile, prepare the dressing by crushing the garlic cloves, peeled and chopped, with the cumin, oregano, paprika and a pinch of salt in a mortar. Add the vinegar and water and stir.When the carrots are ready (al dente), remove them from the water, drain them well and let them cool down before peeling. We cut them into slices half a centimeter thick and put them in a jar together with the dressing. We close the jar and stir gently so that all the carrot pieces are impregnated with the dressing. Let them macerate in the fridge for a minimum of four hours or, if we want them stronger, a whole day. After the maceration time, our carrots will be ready to eat.

Seasonned carrots - step by step

08

Torrijas

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Torrijas are originally from Spain, but there are also evidences that it was ate in France.Sometimes the best things in life are the simplest. In an era where the world of haute-cuisine is fascinated by foams, sprays and mousses, there has been a revival of traditional dishes, in all their humble glory. A close cousin to the Engish bread and butter pudding or the French pain-perdu, torrijas is a traditional Spanish dessert which is as simple as it is delicious.

Torrijas - brief history

Ingredients (20 units):- 1 litre milk - 100 g sugar. - 1 cinnamon stick- 2 eggs- Ground cinnamon to taste of the consumer- Lemon zest to taste

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

Torrijas - recipe

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Steps 5 & 6: Once browned, rest the torrijas on paper towels to absorb extra oil.Steps 7 & 8: Finally, torrijas are often topped with cinnamon and sugar, though others are covered in sweet syrup, like honey or simple syrup. Some are even dipped in chocolate (not traditional, but delicious).

Steps 2 & 3: Next, it is battered in beaten egg and fried in olive oil until browned.

Steps 1 & 2: You always start with day-old bread that is slightly stale. Then it’s usually soaked in a liquid — I like to soak it in milk infused with spices. Some people use sweet red wine or sweet sherry, others use milk, and some add different liquors.

Ingredients (4 persons): - 1kg potatoes- 1 onion (optional)- 8-10 eggs- salt- oil

Torrijas - step by step

Ainhoa's recipe

Luna's recipe

Desireé's recipe

Marta's recipe

Andrea's recipe

Naiara & Paula's recipe

Ainhoa's recipe

Pablo's recipe

Dishes made by spanish team's students

The Spanish Team in Varazdin

• Marta Ortegón
• Andrea González
• Luna Tamayo
• Mario Romero
• Bruno & Fernando

• Pablo Romero
• Ainhoa Tortosa
• Ainhoa Sánchez
• Naiara Carazo
• Desireé Chacón

Thanks!