I’m really sure not sure that there is. When made right, a Spanish omelet is the definition of traditional Spanish cuisine: simple to make, clean flavors, and the best ingredients.

Ingredients 1 kilogram (about 2 pounds) of potatoes
Salt and pepper to taste
8 large eggs 1 onion
Extra Virgin Olive Oil

Instructions
1. Peel the potatoes and rinse them under cold water.
2. Slice the potatoes into thin slices, about ½ centimeter
3. Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
4. Heat a ½ inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
5. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
6. Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
7. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt and pepper.
8. Slice the onion as thin as possible and fry in a separate frying pan for about 10 minutes until they begin to caramelize.
9. When the onions are caramelized, drain off any excess oil and add to the egg mixture.
10. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
11. After a few minutes, add the potatoes to the egg mixture and stir well.
12. Let the egg mixture sit for about 20 minutes.
13. In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
14. Over a low heat, cook the eggs for about 6-8 minutes per side.
15. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out- but that’s okay!
16. Finally, slide out of the pan onto a serving plate and let cool a little.
serve warm, cold on its own or with bread.

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Instructions:
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too.
Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold.

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• 2 medium small zucchini
• ¹⁄₄ cup extra virgin olive oil
• 2 tbsp. dry Spice Chica dry chimichurri 
• 4 cloves garlic, chopped
• salt & freshly ground black pepper
• 1lb spaghetti, cooked al dente or to taste
• ¹⁄₂ cup grated parmigiano
• salt and pepper

INSTRUCTIONS:

1. Pile up 2 or 3 layers of paper towels on a work surface.
2. Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
3. Heat a large skillet over moderate heat.
4. Add extra-virgin olive oil to the pan, add dry chimichurri and chopped garlic to the oil.
5. When garlic starts sizzling in oil, add shredded zucchini.
6. Season zucchini with salt and pepper.
7. Saute shredded zucchini 7 to 10 minutes.
8. Add hot, drained fresh pasta to the pan. Get the recipe here.
9. Toss pasta with zucchini and chimichurri garlic oil.
10. Add a couple of handfuls of grated cheese to the pan.
11. Serve.

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