Fabulous Foods of Spain

Almonds are native to the Middle East and South Asia, the almond is a species of tree as well as the name of the edible and widely cultivated seed of this tree.  Funny little fact is that the fruit of the almond is not a true nut, but a drupe. Almonds consist of an outer hull and a hard shell with the seed ("nut") inside. You can buy almonds shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached).

Blanched almonds are shelled almonds that have been treated with hot water to soften the seed coat, which is then removed to reveal the white embryo! Yum, You can also find flavored almonds - with cinnamon, sea salt, covered in chocolate, spicy –you should try them all!  Nutritional value – high in magnesium, phosphorous, potassium, calcium and good fats to boot!

Cucumber Part of the gourd family, the Cucumber is a widely cultivated plant originating from Southern Asia, yet is now grown on most continents.  Did you know that cucumber is a creeping vine that bears cylindrical fruits that are used in many culinary creations.  The 3 main varities of cucumber you may be most familiar with  are Slicing, pickling, and burples.  Within these varieties, several different cultivars have emerged.  There are nearly 50 varieties of cucumbers traded on the global market.

Tortilla Española (Spanish Omelet)

The Tortilla Española, referred to in the English language as Tortilla, Spanish Omelet, is a typical Spanish dish consisting of a thick egg omelette made with potatoes fried in olive oil.

Ingredients

⅓ cup olive oil

4 large potatoes, peeled and cut into ⅛-inch slices

Salt

1 large onion, peeled and thinly sliced

4 eggs

Directions

1. Heat 3 Tablespoons of olive oil in a non-stick skillet; add potato slices and onions.
2. Cook slowly, occasionally turning potatoes until they are tender but not brown. Remove from heat and set aside.
3. In a medium mixing bowl, beat the eggs and add potato-onion mixture; add a sprinkle of salt.
4. Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high.
5. Wait 1 minute for the oil to become hot. (Be careful not to let it splatter.)
6. Pour potato and egg mixture into the skillet, spreading it evenly with a spatula. Lower heat to medium.
7. Cook until the bottom is light brown (lift the edge of the omelet with a spatula.)
8. Carefully place a large dinner plate on top of the pan, and turn it upside down (so that the omelet falls onto the plate).
9. Slide the omelet (the uncooked side will be down) back into the skillet. Cook until the other side is brown. Cut into wedges and serve.