Spanish potato omelet is a traditional snack in Spain, which can be seen everywhere in the whole Liberian Peninsula, especially in bars. Locals like to drink with it. This is a dish that every Spanish family will cook. The process is to cut potatoes into small pieces, dice onions and fry them, then pour them into beaten eggs and fry them in a pot. It doesn't look that dark. The egg liquid wrapped on its surface forms a thin layer of skin after baking, and the egg fragrance is overflowing. Ordinary potatoes perform different styles of magic.

2. Madrid broth

This is a juicy dish, which is made of peas, carrots, celery, potatoes, cabbage and other vegetables stewed with beef and pork. It is delicious and nutritious. First, pour the soup into the plate where the noodles have been prepared. Eating meat after soup, with chickpeas at the bottom, can increase the flavor of pork and fully inhale the meat flavor. This dish looks simple, but the preparation process is not sloppy at all. Chickpeas should be soaked in water the night before. Put the soaked beans into the bottom of a small pot, add the soup made of ham bone, bacon, blood sausage, Spanish sausage and hen, add water and stew for 4 hours, and add broth from time to time to ensure the taste. Add potatoes one hour before cooking, then stir-fry cabbage with olive oil and garlic, and it's done.

3. Tappas

Tapas originally meant a small plate, which can refer to any food "plate" with drinks. It is a side dish for drinking and chatting before meals, and it is also the quintessence of Spanish cuisine. Tapas are found in almost big restaurants and small restaurants, which is an excellent representative of local people's slow life. Snacks before meals are salty and can be divided into cold food and hot food, meat, seafood and vegetables. The side dishes taste a little sour and cream cheese, which is very delicious. It is characterized by less quantity and more flavor, and can be tasted at one time. In Madrid, Tapas more represents a way of life, that is, enjoying delicious food and constantly searching and discovering.

4, roast suckling pig

Many century-old shops in Madrid take roast suckling pig as their signature dish, but the most authentic roast suckling pig is in Segovia, an ancient city 70 kilometers northwest of Madrid. Roast suckling pig is a characteristic of Segovia. Almost all restaurants have an innocent pig shape at the door, lying or leaning, all of which are tempting you to eat it. This is a handmade dish. Choose 1.5 kg piglets, coat them with butter, rosemary and garlic, and then put them in the oven for one and a half hours, during which time, pour wine and pepper continuously. The fat of piglets has been roasted to a semi-melted state, which melts in the mouth, is extremely sweet, and has a hint of vanilla flavor, which is more plump and tender than Chinese roast suckling pigs.

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