Yes, this month we are visiting the penninsula of Spain. Hanging out all by itself (well along with Portugal…) and protecting the Mediterranian from the Atlantic ocean it is a country of cultural contrasts. What do you think of when you think of Spain?


Running of the Bulls in Pamplona (Crazy People)


Or is it the food of Spain that intrigues you? The Food – of course!! And the food changes through out the different culural regions of the country.


“These delicate fritters from southwestern Spain are popular throughout the Hispanic world in many different forms. In Mexico they may be made flat like tortillas, or shaped like doughnuts.”

    3 large eggs
    J/4 cup light or pure (not extra-virgin) olive oil, preferably Spanish
    V4 teaspoon suit
    1 teaspoon baking powder
    2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
    1 1/2 quarts vegetable or mild olive oil for frying
    1 1/2 cups sugar for finishing

2 jelly-roll pans lined with parchment paper for holding the bunuelos before frying, and 2 more lined with paper towels for draining them

Whisk the eggs in a mixing bowl, then whisk in the oil and salt. Use a large rubber spatula to stir in the flour and baking powder to make a soft dough.
Scrape the dough from the bowl to a floured work surface and fold the dough over on itself, using a bench scraper to flip it. To make the dough smoother and somewhat elastic. Form the dough into a ball. Flour the outside, and wrap it in plastic. Refrigerate the dough for a minimum of 1 hour, or as long as overnight.
When you are ready to fry the bunuelos, remove the dough from the relrigerator and place it on a lightly floured work surface. Use a bench scraper or knife to cut the dough into 4 equal pieces. Roll each piece to a cylinder 12 inches long. Cut each cylinder into 1-inch pieces.

Roll each 1-inch piece of dough under the palms of your hand lo a 3-inch length. Pass a rolling pin over the dough to flatten and lengthen it slightly. Moisten one end of the dough and join it to the other, pressing to make the 2 pieces of dough stick together, forming a circle. Repeat with the remaining pieces of dough, arranging them on one of the prepared pans, not touching each other.
To fry the bunuelos, heat the oil to 350 degrees in a large Dutch oven. Fry 5 or 6 bunuelos at a time, turning them over once they have turned a deep golden color on the bottom. Remove and place on one of the paper-towel-lined pans to drain. Repeat with the remaining bunuelos.
5. After all the bunuelos have been fried, put the sugar in a shallow bowl arid roll the warm bunuelos in it.
SERVING: Pile the bunuelos on a platter. They are a good snack or a very casual dessert.
STORAGE: Keep the bunuelos for up to 6 hours after frying before serving them. Fried pastries such as this don’t make good leftovers.~~A Baker’s Tour by Nick Malgieri~~


Along with paella, the ubiquitous Spanish omelette is perhaps one of the best-known Spanish dishes.

    Tortilla de Patatas

* 1/2 pint of olive oil
* 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
* 1/2 yellow onion, chopped
* 3 cloves garlic, minced
* 5 eggs
* Salt
Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet.

Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
Serve warm or at room temperature.

I enjoy a good omelette and this is simple and delicious. Good for lunch or dinner. Or just anytime. Most Tapas bars will have this omelette in their repertoire. And depending on where you are in Spain it may include mushrooms, tomatoes, or spinach. Sometimes served with a heaping tablespoon of mayonaise. (Paraphrased from Spain Recipes)

Please visit the other participants from My Kitchen My World for their Spanish (and British) recipes.