Dressed potatores are a very popular dish in Spain, especially in Andalusia, but they are generally considered more a tapa or a portion than a main course. However, in some contexts, the can serve as a main course.

Dressed potatoes are eaten a lot in Andalusia for several reasons: simple and economical ingredients, climate, tradition, etc.

Ingredients

• 4 Medium potatoes

•  1⁄2 Sweet onion or chives

• Fresh parsley (to taste)

•  50 Ml of extra virgin olive oil

• 20 Ml of sherry venegar (Or to taste)

• Salt to taste

• (Optional) Canned tuna, Hard- boiled egg Or cooked prawns.

Preparation

Cook the potatoes: wash them well and cook them with skin in salted water for about 20–25 minutes, until they are tender (you can prick them with a knife to check).

Cool and peel: remove them from the water, let them temper and peel them. then, cut them into slices or medium pieces.

Dress: in a bowl, mix the potatoes with the finely chopped onion, chopped parsley, olive oil, vinegar and salt. stir carefully so as not to break the potatoes too much.

Rest: let them rest for about 30 minutes at room temperature so that they absorb the dressing well.

Serve: you can add tuna, hard-boiled egg or prawns if you want to make them more complete. they are served at room temperature or cold.

The glazed Eggs recipe is a delightful combination of flavors and textures, resulting in a unique and satisfying dish. The creaminess of the béchamel, the crispy coating, and the mild flavor of the boiled eggs create an irresistible culinary experience.

Although it requires several steps, the final result is definitely worth the effort. This dish, perfect as an appetizer or even as a main course for a special meal, is ideal for surprising your guests or enjoying on a special occasion. With its blend of simple yet delicious flavors, *Glazed Eggs* is a tradition that continues to win the hearts of all, and surely you will be charmed by it too! 

Ingredients

•  2 chicken eggs  

• 1 liter of whole milk 

• 2  tablespoons of cornstarch (Maizena) 

• 10 tablespoons of wheat flour 

• 1 tablespoon of meat concentrate (Avecrén)  

• 1 tablespoon of chopped onion 

• Half a tablespoon of chopped garlic 

• 1 tablespoon of chopped parsley

• Salt 

• 3 tablespoons of olive oil 

• 3 tablespoons of butter 

• Oil for frying 

• Breadcrumbs 

• 1 egg for coating. 

Preparation

The first step is to boil the eggs. Place them in boiling water with a bit of salt and let them cook for 12 minutes. Then, remove them from the water and cool them under cold water to stop the cooking process. Set them aside in the cold water. 

The second process, which is best done a few hours before preparing the dish, is to make the béchamel sauce. Finely chop the onion, garlic, and parsley. In a saucepan, add the three tablespoons of oil and three tablespoons of butter, and heat over medium heat until the butter melts. Add one tablespoon of flour and let it cook slightly in the oil to remove the raw flour taste. Add the onion, garlic, and parsley, and stir everything until well combined. Then, add the Avecrén and nutmeg. Pour in about a quarter of the milk and stir. Let the mixture cook for a bit, then blend it with a hand blender until smooth. In another container, mix the rest of the milk with the cornstarch. Add the flour and mix again. 

Finally, add this new mixture to the saucepan with the previous cream. Cook the whole mixture for a few minutes until it thickens into a creamy 

consistency (similar to croquette dough). Let it cool. Once the cream is lukewarm, prepare the glazed eggs. Peel the eggs, and cut each egg into four pieces. First, cut each egg in half, then cut each half into two pieces. Prepare bowls with beaten egg and breadcrumbs. Take a bit of the béchamel sauce and use it to wrap each piece of egg. Shape it like a croquette. Let the pieces rest on a plate until they are cold. Then, dip them in the beaten egg and coat them with breadcrumbs. Repeat the process with all the egg pieces. Set them aside until ready to fry. 

When it's time to serve, heat oil in a frying pan to 190°C (375°F). Fry the breaded egg pieces until golden brown. Serve them hot. They can be accompanied by a bit of lettuce as a garnish. 

Gazpacho is a traditional cold soup that originates from the southern region of Spain, particularly Andalusia. Known for its refreshing qualities, it is typically made with ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and bread. 

This dish has deep cultural and historical roots in Andalusia, where it has been enjoyed for centuries, especially during the hot summer months. Gazpacho is more than just a popular food; it represents the region’s agricultural richness and its ability to create simple yet flavorful cuisine using fresh, local ingredients. Today, gazpacho remains a symbol of Andalusian identity and culinary heritage. 

Ingredients

• Pear tomato

• Green pepper

• Cucumber

• Garlic

• Extra virgin olive oil

• Hard loaf bread

• Salt 

• Vinegar

Preparation

Gazpacho is a typical andalusian dish. It is derived from the origin of Al- Andalusian and its name comes from latin. It is usually served cold althougt originally it was eat hot. 

It is served in barsa and restaurants although you can also buy packaged or made it homemade.