On Monday evening, we met in Jorge’s apartment to cook dinner together. For dinner, we decided to cook something typically German and something typically Spanish.
I decided to cook a Hessian dish, which is typical for spring. The dish was meatballs with green sauce and potatoes (“Frikadellen mit grüner Sauce und Kartoffeln”). Jorge chose a Spanish omelette, namely “tortilla de patatas”.
Even as we cooked, I noticed the difference in ingredients. And in this respect, I’m talking about the number of different ingredients and spices. While the German dish consists of 10 ingredients and several spices and herbs, the Spanish dish consists of only three ingredients and salt.
There were many small steps to follow when cooking the German dish. When cooking the Spanish dish, there were fewer steps, but they took longer. All in all, we finished cooking at about the same time and could eat together straight away.
The difference can also be seen in the pictures. The Spanish dish has one ingredient at the end, whereas the German dish has three. Both are dishes that are popular in the respective countries. Jorge told us that the Spanish dish was created during wartime, when there were fewer ingredients available.
It was a nice evening and a delicious meal.
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