Making Spanish Cuisine in Your Own Kitchen
Rebecca Formoso, Trip Leader for Under30Experiences, shares her favorite Spanish dish and some history behind the Spanish cuisine.
Here's a little something about Rebecca:
“Hey guys! My name is Rebecca and I am a trip leader and an assistant to the regional managers for under30experiences. I used to live in Spain for quite a while, but I recently moved back to this tropical paradise in the Pacific, known to most as the Philippines. It’s been awesome so far. I spend my free time playing sports, listening to music, taking photos and videos, trying new things and hanging out with my friends. Currently on the hunt for a puppy to be my new partner in crime!”
What are the typical foods in Spain?
- Some of my favorites are paella, croquetas, pan con tomate, chorizo, bocadillo de jamon (y queso), tortilla de patata, huevos rotos, gazpacho, calamares, pimientos de padron, cocido and patatas bravas. Writing this down is already making me so hungry.
What is unique about Spanish cuisine?
- The time they eat! The Spanish will have lunch at around 2:00 pm and dinner at around 9:00 pm.
What dish did you choose and why?
- My all-time favorite, huevos rotos! It’s very simple and even sounds borderline boring to make which is why your mind will be completely blown once you try it.
Huevos Rotos: Spanish Broken Eggs with Ham, Chorizo, & Peppers
1 large onion
½ Cup of sliced green pepper
Thin slices of Iberian or Serrano ham
1 link of cured Spanish chorizo
5 cloves of garlic, minced
1 Tablespoon parsley
Extra virgin olive oil
Salt and Pepper
- Coat the bottom of the pan with olive oil and add the onions over medium heat.
- Cut the potatoes into thin slices and add to the pan.
- Cover with the garlic, parsley, and peppers and turn the heat down to low.
- Cover and gently stir every 10 minutes.
- Cook for about 30 minutes (until all potatoes are tender and starting to brown)
- Crack the four eggs over the potatoes and turn the heat down very low. Cover and cook the eggs just until the whites have set. Then, break the yolks and remove from the heat!
- In the meantime, dice the chorizo in rounds (or remove the casing and crumble), then brown over medium heat in a separate pan.
- Season with salt and pepper.
- Cover the potatoes and eggs with thin slices of ham (you don’t need to cook the ham if you are using the good stuff) and the cooked chorizo.