The ISA JournalSpanish Cuisine & Recipes From My Homestay

So many of the foods from my study abroad in Sevilla have come to hold such sweet memories for me this summer, whether it was getting fed endless tapas by local Spanish friends, eating a grilled cuttlefish in Cadíz, or trying the incredible pastéis de nata on the Portuguese coast.

Honestly, I wasn’t exactly sure what to expect from the Spanish cuisine. On the one hand, it is the typical Mediterranean diet I was expecting, including lots and lots of fish, eggs, and fresh bread. On the other, there were some things I didn’t expect, like significantly less spice than what I was used to in America and lots of French fries with my meals!

Of course, studying in Spain lends itself to the incredible tapas culture—and it lives up to the hype. Some of my favorite tapas in southern Spain include patatas bravas (fried potatoes with a spiced sauce), choco frito (fried cuttlefish), and croquettes (usually made with ham or seafood). Tocino de cielo, a Spanish dessert made from egg yolks and sugar, is also incredible, and churros con chocolate are a local staple.

If there’s only one thing that defines the Spanish shops and restaurants, though, it’s the Iberian ham. You’ll see cured legs of pork hanging from the ceilings in almost all the local restaurants, which they freshly slice for their dishes. The ham is usually served on toast, a croissant, or in sandwiches. Iberian ham is one of the finest and most expensive meats in the world. It’s a Spanish staple, and not only is it delicious, but it adds an element of old charm to the streets and restaurants.

Apart from what you can go out and buy, it has been really cool to see what the day-to-day cuisine really looks like in Spain, too. Below I’ve included a couple of simple and classic recipes that define the daily Andalusian cuisine. Both are from my wonderful host mom here in Sevilla. Enjoy!

Tortilla de Patatas (Spanish Tortilla)

Ingredients

3 medium potatoes (Yukon Gold work best)
6 eggs
2 1/2 cups olive oil
1 onion (optional)
Salt to taste

Instructions

1. Peel the potatoes, slice them into thin pieces, and lightly season with salt.
2. In a frying pan, heat the olive oil. Once hot, add in the potatoes and onions, ensuring they are completely covered. Fry over medium low heat for about 20 minutes or until the potatoes are soft and golden. Remove the potatoes from heat and pat dry with paper towels to remove excess oil.
3. Beat the eggs in a large bowl and season with salt to taste. Add the potatoes and stir gently.
   Remove the olive oil from the pan except for a small amount. Heat the remaining oil, then pour in the potato and egg mixture and cook on medium low heat for around 7 minutes, or until it has begun to set.
4. Next, flip the tortilla. This step may be a little tricky, but you can place a large plate over the pan to flip it before sliding it back into the pan.
5. Continue to let it cook for a few minutes until the tortilla de patatas is completely set and golden.
6. Remove from heat and cool before serving. ¡Que aproveche!

Gazpacho Andaluz

Ingredients

7 medium tomatoes
1 cucumber
1 green pepper
2 cloves of garlic
1/4 cup olive oil
2 tablespoon Jerez vinegar (or red wine vinegar)
3/4 cup water
Salt to taste

Instructions

1. Chop the tomatoes, cucumber, green pepper, and garlic. Add the vegetables to a blender and blend until puréed.
2. Turn the blender down to low speed and add the vinegar, water, salt, and olive oil.
   Refrigerate the soup for at least 30 minutes before serving. Garnish with olive oil, salt, bread, and/or croutons. Enjoy!

Anna Grawunder is a student at Liberty University and an ISA Featured Blogger. She is studying with ISA Veritas in Seville, Spain.