Recipes of Spanish cuisine

Recipes of Spanish cuisine

Gazpacho (cold tomato soup)
Ingredients:
• 6 big fresh tomatoes (you can use fresh or canned tomatoes in own sauce);
• 1 middle green pepper (washed and sliced);
• 1 small white onion (peeled and sliced);

• 1 big cucumber (peeled and sliced);
  • 4 tablespoons of red wine vinegar;

1/4 teaspoon of tarragon;

• 1 teaspoon of sugar;
• 3 cloves of peeled garlic;
• 1/2 glass of cold water (if you use fresh tomatoes).

Additional side dishes: croutons, diced cucumbers and avocado.

Process of preparation

1. Put the ingredients into a blender or food processor and mix them until grinding;
   2. Put everything into a large bowl, cover with a plastic sheet and place in the fridge for at least 2 hours (or for the night);
   3. Serve the soup in small bowls. If you want, you can add croutons, cucumbers and avocado.

Gazpach is served with bread and is a perfect summer food.

Tortilla española (Spanish omelet)

Ingredients:

• 1/3 cup of olive oil;
• 4 big potatoes, peeled and cut into the slices (about 3 cm wide);
• salt;
• 1 big onion, peeled and sliced into thin strips;
• 4 eggs.

Process of preparation

1. Heat up 3 tablespoons of olive oil in the non-stick pan. Add the slices of potato and onion.
   2. Stew them over low heat, stirring from time to time until they get soft but not brown. Get the vegetables off the heat and put them aside.
   3. Beat the eggs in the middle bowl and add the mixture of potato and onion. Add some salt.
   4. Put the pan on heat, add the rest of olive oil, turn on a medium-to-high fire (the oil must be hot, but not babbling).
   5. Pour the potato and egg mixture into the pan and distribute it evenly, using a spatula. Lower the heat to the medium.
   6. Fry the mixture until the omelet’s bottom is light brown (check the edges with a spatula);
   7. Carefully turn the omelet to the other side (with a raw side down) and fry it until the bottom is light brown.
   8. Slice the omelet before serving.

Flan (custard tart)

Ingredients:

• 1- 1/4 cups of sugar;
• 1/2 glass of milk;
• 6 eggs;
• 2 egg yolks;
• 1/4 teaspoon of grated lemon zest.

Process of preparation

1. Heat up the to 165 ° С;
   2. Add 1/2 cups of sugar in the pot and warm it up over low heat. Stir the mixture frequently until the complete dissolving and acquiring the golden (amber) shade.
   3. Pour the mixture into 6 circular cups (with the slope in all directions for the uniform coating of the bottom and sides) and put them aside.
   4. Break 6 eggs into the bowl.
   5. In the other two eggs, separate the yolk from the white. Add the yolk to the other 6 eggs.
   6. Beat the mixture till homogeneous mass. Add the rest of sugar and lemon zest, beat them and put aside.
   7. Pour the milk into the pot and warm it up on the medium heat, but don’t boil it.
   8. Gradually stir the warm milk with beaten eggs and sugar.
   9. Pour the mixture into the circular form and put it in the big pot, filled with hot water at 2.5 cm and put it in the oven.
   10. Bake the mixture for 1 hour. Flan is ready, when the knife put into the custard comes out clear.
   11. Take the dish out of the oven, let it cool down and put it in the fridge.
   12. Once it cools down, the custard is transferred from to the plate (carefully turn the form over so that the custard glides softly).