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Spanish omelette made with eggs, potatoes, and olive oil, often eaten in the morning. Ingredients (Serves 4–6) 6 large eggs 500 g potatoes, peeled and thinly sliced 1 small onion, thinly sliced (optional) 250 ml extra virgin olive oil (for frying) Salt, to taste Preparation Cook the potatoes: Heat olive oil in a deep skillet over medium heat. Add potatoes (and onion, if using) and cook gently until soft but not browned, about 15–20 minutes. Drain potatoes, reserving some oil.

Crusty bread sandwich filled with Spanish cured ham. Ingredients (Serves 2) 1 baguette or Spanish barra, split lengthwise 100–150 g jamón serrano or jamón ibérico, thinly sliced Extra virgin olive oil (optional) Fresh tomato, grated or sliced (optional) Preparation Prepare the bread: Slice the baguette lengthwise. Lightly toast if desired. Add tomato (optional): Rub or spread grated tomato onto the cut side of the bread for extra flavor. Assemble sandwich: Layer jamón evenly

Spanish meatballs simmered in tomato sauce. Ingredients (Serves 4–6) For the Meatballs: 500 g ground beef or a mix of beef and pork 1 small onion, finely chopped 2 garlic cloves, minced 1 egg 50 g breadcrumbs 2 tbsp milk Salt and freshly ground black pepper 2 tbsp olive oil for frying For the Sauce: 1 onion, finely chopped 2 garlic cloves, minced 400 g canned tomatoes, chopped 1 tsp smoked paprika 1 bay leaf 150 ml white wine or water 2 tbsp olive oil Salt and pepper, to tast

Noodle-based seafood dish similar to paella. Ingredients (Serves 4–6) 300 g fideuà noodles or short vermicelli 300 g squid or cuttlefish, cleaned and sliced 300 g prawns or shrimp, peeled 200 g clams or mussels, cleaned 1 onion, finely chopped 2 garlic cloves, minced 1 ripe tomato, grated or chopped 1 red bell pepper, diced 1 liter fish or seafood stock 3 tbsp olive oil 1 tsp smoked paprika Salt and freshly ground black pepper Lemon wedges, for serving Optional: chopped parsl