Bullfight
is AKA tauromachia or tauromachy. This tradition is observed in
Spain, Portugal, Philippines, France and few American countries. This
year the bullfight is taking place from July 5 to July 13, 2014 in
Pamplona, Spain. Though the critics call this the blood sport, the
supporters say that it is culturally most important tradition. It is
a developed form of art that is equivalent to dancing, learning music
and painting. It is very enjoyable and lively occasion. And as I
always say that any occasion or fest is incomplete without food,
let’s throw light on what Spanish people love to eat and drink.
Spain
is one of the largest producers of good quality of wine and hence it
is an important part of dining. Traditional drinks include:-
- Sangria(mixture of wine, brandy, juice and fruits)
- tinto de verano (mixture of red wine with lemonade)
- Rioja wine (typical red wine)
- Cava wine (sparkling wine)
- Licor 43 or Cuarenta Y(wine made up of 43 ingredients)
Traditional
Spanish Omelette is AKA tortilla española or tortilla de patatas. It
is very different from French omelette. Basic Spanish omelette is
made up of eggs and potatoes only. The recipes has number of
variations and I am gonna present a variant recipe to you. This dish
is paired with bread. It is accompanied by fried pimientos de padron.
Padron peppers are small, bright green peppers. These peppers are
fried and sprinkled with sea salt. In some places, it is also served
with bocadillo or bocata. Bocadillo is a popular Spanish sandwich.
Ingredients:-
6
Eggs,
1/3
Cup milk,
4
Rashers bacon,
1
sliced Red onion,
1
sliced Green onion,
1
tablespoon Olive oil,
2
crushed Garlic cloves,
1
teaspoon Sweet paprika,
2
medium sliced Sebago potatoes,
1
medium chopped Red capsicum,
1/4
Cup finely grated parmesan cheese,
2
tablespoons chopped Flat-leaf parsley leaves.
Preparation
Method:-
1.
Heat oil in a non-stick frying pan over medium heat. Add onion,
garlic and bacon. Cook for 6 minutes. Add potato, capsicum, parsley
and paprika. Stir occasionally, for 4 minutes or until potatoes are
soft.
2.
Preheat grill on medium. Whisk eggs, milk and parmesan together in a
bowl. Season with salt and pepper. Now pour egg mixture evenly over
potato mixture. Tilt the pan to distribute egg mixture evenly. Set on
low heat. Cook for 8 minutes.
3.
Now place it under grill. Cook for 5 minutes. Set aside for 2
minutes. Use a spatula and turn onto a plate. Cut into wedges. Serve
with bread.
