Spain

Spain is on the Iberian Peninsula between the Mediterranean Sea and the Atlantic Ocean. Being isolated, their cuisine has become proud and independent. The land, being near the sea, is fertile and prosperous. There are also mountains, which make the climate vast. There have been many influences on Spanish culture such as the Phoenicians, Romans, Christians, and Christopher Columbus. Many Spaniards make their living fishing and farming. Some of the common foods, or crops, from this region are wheat, olives, barley, oats, rye, potatoes, rice, beans, grapes and honey. Sheep and cattle are also grown. Several things are grown in the more costal land such as almonds, oranges and lemons. Romans brought garlic and olive oil to Spanish cuisine, while the Moors brought fruit and spices. Spain's colonies brought tomatoes, chocolate, potatoes and sweet & hot potatoes. Invasions also brought about changes in the cuisine. Different regions of Spain vary, but there are similarities between the cooks. A part of Spanish cooking are tapas, or appetizers. Also in Spanish cooking is slow cooking and mixing foods. The cuisine uses normal courses, starting with tapas, then salads and soups, main dishes, accompaniments and desserts.

The first dish was the Tortilla Espanola. Sauteing the potatoes was a bit hard, just making sure they were all done (this is something I tend to struggle with). But once they were sauted, all that was required was adding some eggs and spices and then making. It was a bit difficult to flip the tortilla, doing this the Tortilla turned into more of a scramble, but it was still edible and quite delicious!

The second dish was the Ensalada Catalana. It was quite delicious, and quite simple to make. It was a pretty basic salad, and with the layering involved, it ended up looking quite lovely. The olives were a nice surprise, too.