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Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children.
She is the founder of The Creative Kitchen, based in New York City. |
Cooking with your kids can be fun and educational. Let Cricket take you and your kids on a tour of world cuisine. Each article contains information on food-related culture and a corresponding recipe that’s been tailored to kids' tastes. |
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Food Hopping Destination: Spain
Cook and learn with your child, with fun facts and a tasty recipe from this southern European country.
By Cricket Azima |
 Christopher Columbus set sail from Spain in 1492.
- Festivals (fiestas) are extremely popular! Notable events include the Running of the Bulls in Pamplona and the world’s largest tomato fight, La Tomatina, in Buñol.
- The capital, Madrid, is located in the center of the country.
- Although Spanish is the official language, other languages spoken are Catalan, Basque, and Galician.
- People in Spain enjoy:
Flamenco dancing
Bullfighting
Soccer
- Famous artists include Velázquez, Goya, Picasso, Dalí, Miró
- Buen provecho = Good appetite!
- Small plates of food, called tapas, are often served in restaurants.
- Lunch is the largest meal of the day. Most people eat lunch with their family, then they take a nap (siesta)—even the adults!
- The Mediterranean climate supports foods such as olives (used to make olive oil), peppers, grapes, citrus fruit, almonds, honey, cumin, and saffron.
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| Eat this potato omelet for breakfast, lunch, or dinner; it’s irresistible to taste buds young and old! Similar to an Italian frittata, the omelet is quick and easy to make and it can be served warm or at room temperature. Cut the round, cake-shaped dish into wedges and serve on its own, or make a sandwich out of a slice.
INGREDIENTS:
3 medium potatoes, preferably Yukon Gold
1 onion salt and pepper, to taste
1/2 cup plus 2 Tbsp. extra-virgin olive oil
6 eggs |
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METHOD:
PARENT & CHILD: Peel onion and cut in half, lengthwise. Cut into thin slices and set aside.
PARENT & CHILD: Carefully peel potatoes.
PARENT: Using a sharp knife, thinly slice potatoes.
PARENT: In a large skillet over medium heat, add 1/2 cup of oil. When hot, add potatoes and onions, season with salt and pepper, and cook, stirring occasionally for about 15 to 20 minutes, or until potatoes are tender. Drain oil and cool slightly.
PARENT & CHILD: Meanwhile, crack eggs into a medium bowl, add a pinch of salt and pepper, and whisk.
CHILD: Gently stir the potato-onion mixture into the eggs.
PARENT: Return skillet to stove over medium-high heat and add 2 Tbsp. oil. Add egg mixture, spread evenly with a spatula, reduce heat to medium-low, and cook 8 to 10 minutes. Occasionally shake the skillet slightly and run spatula around edge.
PARENT: Take a plate that’s larger than the skillet and carefully set it upside-down atop of the pan. Quickly flip skillet over so tortilla is on plate. Slide the tortilla back into the skillet to cook the bottom, over low heat, an additional 2 to 3 minutes. Shake the pan occasionally to ensure tortilla doesn’t stick.
CHILD: Slide tortilla back onto the plate. Let rest 10 minutes, cut into wedges, and serve.
Serves 6
NUTRITION FACTS:
Per serving: calories 232, fat 13g, protein 8g, carbohydrates 22g, dietary fiber 3g |
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