For tortilla de patata, we thinly sliced potatoes and onions, cooked them in a pan with olive oil, and then mixed in beaten eggs and salt.
The creme catalana was the most interesting to prepare because, after making the custard, we put a bit of sugar on the top and used a blowtorch to burn the sugar until it was a crystallized golden brown!
Food is very connected to the local environment because it is a part of the culture here and brings everyone together. The food also uses locally sourced, seasonal ingredients, which make it fresh and nutritious. This past weekend, I went to Valencia (a region in eastern Spain) and got to see where they harvest the rice used for dishes such as paella.
