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On September 29, the volunteers organized the intercultural night for the Spanish culture. Our members from Spain prepared dishes and typical drinks of the country accompanied by traditional music.
It was a night full of fun and delicious food.
We tasted the famous potato omelette, caillos, paella, onion soup and stuffed eggs among other things.
We challenged the rest of the members of the organization to a fun test on different topics about art, sport, geography and history of Spain.
We also celebrated our coordinator's birthday with a delicious cake from our Latvian volunteer Vika.
Here we leave you the recipe for the delicious Spanish omelette. :)
Potatoes Omelette:
Ingredients:
-500-600 gr. of potatoes
-5 eggs
-1 medium size onion
-1 clove of garlic (optional)
- Extra virgin olive oil 100ml for make the potatoes
Practical information
Preparation time: 40 minutes
300 Kcal. per 100 gr. approx.
Elaboration:
1. If we want the potato omelette with onion, we cook the medium size onion in a pan with extra virgin olive oil. Optionally, we can also add minced garlic to the onion that will give it a very good flavor. If we don't want onion in our tortilla, we just skip this step.
2. We peel and wash the potatoes. We cut them with a knife into not very large irregular pieces.
3. Add plenty of oil to the pan with the onion. When it is hot, we add the potatoes. There must be enough oil to cover them. So that they are done on the inside and not brown too much on the outside, we will cook them over low heat. Depending on the size, they are usually ready in about 20 minutes. We prick some potatoes with a fork to check that they are soft. We put out the fire. And here comes the trick to make our omelette the juiciest. Instead of beating the eggs and adding them directly to the pan with the potatoes, we do the following:
4. With a slotted spoon, we remove the potatoes and onion from the oil and transfer them to a plate or bowl. Drain the oil and save it to reuse.
5. In a large bowl, beat the eggs.
6. Add the potatoes and onion to the beaten eggs and mash until you get a paste with a fork. We can more or less mash the potatoes to taste.
7. We put oil in a non-stick pan over medium heat, without going overboard with the amount.
8. When the oil is hot, add the potato and egg mixture.
9. With a spatula we are stirring the mixture in the pan.
10. When we notice that it has curdled at the bottom, we turn the tortilla with a quick movement and a plate or a smooth lid. It is always a good idea to put a cloth on your arm in case some hot oil spills.
11. We return the tortilla to the pan on the opposite side.
12. We continue rounding the tortilla with a spatula to shape it, and after a few seconds we turn off the heat. If we like more raw, we leave it a little more.
13. To get it off the pan, you need to flip the pan with a plate on top of it.
