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Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas. It is an omelette made with eggs and potatoes, sometimes also with onion and garlic; fried in oil and often served cold.

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Monkfish can be used in other stews with vegetables or potatoes. But if you want you can had it with mushrooms and a garlic sauce, almonds and hot peppers.

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Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxaand Carranzana sheep in the Basque Countryand Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.

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Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses). Known as Sagardoa, the cider in Basque cuisine is produced at cider houses. It is sold in bottles, is flat (non-carbonated), and poured from height.

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Angulas, 5-centimeter-long baby eels, known in English as elvers, are a traditional Basque dish.

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Bacalao (salt cod) al Pil-Pil or a la Vizcaína

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Bacalao (salt cod) al Pil-Pil or a la Vizcaína

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It is a tasty but yet very simpel dish that comes from the Northern spanish region of the Basque country. The main ingrediënt of Bacalao a la Vizcaína is codfish.

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A pincho or pintxo is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.