Since 2007, ICEX Spain Trade and Investment has offered the Spanish Gastronomy Training Program, an initiative created to provide specialized training in Spanish gastronomy for young foreign professionals.
There are few things in life that aren't improved by the addition of potato. The Spanish omelette is a perfect example; comfort food par excellence, which transforms a couple of humble ingredients into a dish fit for el reino himself. Eggs, potatoes, olive oil and a pinch of salt is all you need to cook this culinary creation.
200 gr medium-sized potatoes 4 medium-sized onion 250 ml Spanish olive oil salt 4 or 5 eggs
7 oz medium-sized potatoes 4 medium-sized onion 8.75 fl. oz Spanish olive oil salt 4 or 5 eggs
0.875 cup medium-sized potatoes 4 medium-sized onion 1.125 cup Spanish olive oil salt 4 or 5 eggs
In Spain, the olla is the great stewpot, source of one-pot meals that vary from one region of the country to another. The word olla also means the boiled dinner that is cooked in the pot. Mother of all of them is the olla podrida, That's the dish that Don Quixote's sidekick, Sancho Panza, requested in Cervantes' novel.