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Spanish food and Spanish recipes - Torrevieja
Traditional Spanish food is influenced by the Greek, Roman, Phoenician and Moorish settlements, and typical Spanish food is not only about tortillas and paella, the immense variety of Spanish food recipes is enough to satisfy anyone. Allow us to introduce you to some of Spain's gastronomic delights and acquaint you with some of the traditional Spanish food menus.
Traditional Spanish Food
Spanish breakfasts are generally light. Most Spanish breakfasts consists of
coffee and a croissant or roll. Tortillas or omelettes are also eaten for
breakfast. The lunch (la comida) and the dinner (la cena) menus are fairly
elaborate. The Spanish Tapas or snacks are popular. A Tasca or Tapas bar is a
place where most Spaniards relax at the end of the day. The traditions of Tapas
or snacks that accompany a wine or alcoholic drink dates back to a Spanish king.
Spanish Tapas menus can encompass simple dishes made of cheese and eggs or more
elaborate canapé, dips and savory pastries.
The Spanish recipes below kindly submitted by visitors to TorreviejaInformation.com :
1 cup olive oil
Some people add thin slices of red pepper together with the onion.
Heat the olive oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame. Do not fry!! Turn occasionally until potatoes are tender, but not brown. They must be loose, not "in a cake".
Beat the eggs in a large bowl with a fork. Salt to taste. Drain
potatoes. Add potatoes to beaten eggs, pressing them so that the
eggs cover them completely. Leave for 15 minutes, then heat 2
tbsps of the olive oil in a large skillet. Add potato-egg
mixture, spreading quickly. Lower the heat to medium-high. Shake
pan to prevent sticking (very important!!) When potatoes start to
brown, put a plate on top skillet and flip to cook other side,
adding another tbsp of oil. Brown on the other side. Can flip
three or four times for better cooking.
No precise quantities are required but the volume of the fried aubergines should be at least twice that of the ham, onions, and mushrooms.
Deep fry the thinly sliced battered aubergines. The batter should be on the thin side as well.
1 onion, sliced
Put the onion, leeks, garlic, peppers, courgettes and mushrooms into a large saucepan.
Add the tomatoes, port, tomato puree and tomato ketchup and mix well.
Rinse and drain the chickpeas and add to the pan.
Cover, bring to the boil and simmer gently for 20-30 minutes, stirring occasionally, until the vegetables are cooked and tender but not overcooked.
Remove the lid and increase the heat slightly for the last 10 minutes of the cooking time, to thicken the sauce, if preferred.
Stir in the olives and herbs and season with salt and pepper.
Serve immediately, garnished with a scattering of chopped mixed herbs.
1. Soak the beans in plenty of water overnight. Drain. Add the beans to a
saucepan of boiling water, return to the boil and cook, partially covered, over
medium heat for 35 to 45 minutes, or until tender but not mushy (some beans may
take longer). Drain.
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