Since the very first moment I arrived to my home in Mexico City, I got on well with my rommates and I promised them I would cook Spanish omelette for them one day.

Well, it’s been almost 2 weeks since I landed here and it was time to prepare a nice dinner, so last night I was the chef.

The Spanish omelette is one of the most popular and tasty typical meals in Spain. I have to say I’m good at cooking and although desserts are my speciality, this time I wanted to share what my mum and granny taught me.

Cut the onions and the potatoes into small squares. Put some salt and fry them in the pan. Then, add some eggs, let it finish cooking and bon apettit.

I like sharing views, traditions and thoughts with people from other cultures. I am lucky I have been able to travel to different countries and have learned a lot from others.

Last night, Carina (one of my rommates) helped me preparing the dinner and we tried to add a Mexican ingredient to the Spanish receipe: the Nopal.

This is Carina, showing and explaining me how to cook the Nopal.

The Nopal is a plant grown in Mexico, with a lot of fiber and it tastes and looks like a pepper (more or less). The Spanish omelette with the Nopal was delicious.

A crucial moment while cooking a Spanish omelette is “the flip movement”. When the eggs are added and one side of the omelette is already cooked, but the other is not, you have to flip it. It can be difficult sometimes, but you can improve with practice.

At the end of the night we enjoyed a nice meal. Hugo and Carina (roommates) also prepared a lemon pie, which was exquisite.

Bon apettit!

Next time: Mexican spicy food (I hope I can stand the spicy).