Spanish Cooking For The Community

By Sylvia Quinta

OmeletteWhen Karen, New Life’s kitchen manager, asked Gisela and me if we knew any egg recipes, I immediately remembered my cooking days back at home. It was such a pleasure to share my Spanish traditions with the community, but I didn’t realise how difficult it is to make dinner for so many people! The New Life cooks really do a great job feeding us every day.
Spanish omelette, also known as potato omelette, is actually one of our favourite national dishes. And on hot summer days back home, we used to prepare a cold soup called “gazpacho”. So that’s what I decided to share with the community, and now you, in these easy recipes. Enjoy Spanish cuisine!

Spanish omelette (for 4 people)

– 4 medium potatoes
– Half an onion
– 1 garlic clove
– 5 eggs
– Olive oil (or you can use another one such as sunflower oil)
– Salt


1. Peel the potatoes, cut them into thick slices and add a pinch of salt. Chop the onion and the garlic.
2. Fry the sliced onion until translucent and set it apart.
3. Heat enough oil to cover the potatoes in a large pan and add the garlic. Stir occasionally until they are softened. Strain the potatoes through a colander into a large bowl and mix them with the onion.
4. Beat the eggs separately and stir into the potatoes and onion. Add a small spoon of salt.
5. Heat a little of oil in the large pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
6. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Continue pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Gazpacho (for 4 people)


– 1 kilo of tomatoes
– 1 medium pepper
– Half a small cucumber
– Half an onion
– 1 garlic clove
– 3 tablespoons of olive oil
– 3 tablespoon of vinegar
– 1 teaspoon of salt

1. Peel the tomatoes putting them into boiled water for 30 seconds. Immediately transfer them into iced water. The skin will easily peel off. Chop the tomatoes into 4 or 5 pieces.
2. Peel the onion and the cucumber and chop into 4 or 5 pieces.
3. Wash the pepper and get rid of the seeds. Chop it in 4 or 5 pieces.
4. Peel the garlic.
5. Put all the ingredients in a blender and add a trickle of water if you want your gazpacho to have more liquid.
6. Place the soup into a mesh strainer to remove the seeds and refrigerate it for at least two hours. You can also put ice into the soup as it’s better to eat it quite cool.
7. You can serve the gazpacho with croutons, minced boiled egg, cucumber cubes, and chopped onions.

Cooking is one of NLF director Julien’s favourite mindfulness practices, so allow yourself enough time to slow down and enjoy the process, from the preparation to the eating.

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