A lot of the countries on the Mediterranean Sea share a similar climate and growing conditions - therefore there may be a lot of similar ingredients in dishes - but there can be many variations on a theme. The food of the Mediterranean is a combination of many different cuisines, all uniting the incredible richness and creative cooking using vegetables and other local ingredients such as eggs. Eggs add a delicious savoury flavour to an often otherwise meagre table.




From young beach bar chefs to the average Granny, the Spanish can make an omelette - called a tortilla - that is quite exquisite. Although seemingly simple, the tortilla is the most difficult dish to perfect. It is important that the tortilla is allowed to 'sit' for half an hour, or allowed to cool and served cold as a tapa. This kind of omelette was made for people to take to work for a snack or for lunch in the field or factories.

http://www.lingolex.com/spanishfood/

Serves : 4 Ingredients 6 large Lion Quality eggs 45ml/3 tbsp vegetable oil 1 large red onion, sliced 350g/12oz cooked new potatoes, sliced 75g/3oz chorizo sausage, sliced Heat oil in a frying pan, add onion and fry for 2 minutes.   Add potato and chorizo; fry for 3 minutes or until golden.   Beat eggs with salt and freshly ground black pepper. Pour eggs into pan; cook without stirring until most of the egg has set - about 6 minutes.   Pop under a hot grill for 2 minutes until the top is set and golden. Cut into wedges and serve warm or cold.