5 Spanish Dishes for College Students on a Budget

To make the Spanish potato omelette, peel, rinse and pat dry 3 medium yukon gold potatoes, cut each one into small thin pieces, add to a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, meanwhile whisk 6 large eggs (seasoned with sea salt & black pepper) in a large bowl, after boiling the potatoes for 16 to 18 minutes drain into a sieve, add the potatoes into the bowl with the eggs, season generously with sea salt and whisk until well combined, heat a nonstick fry pan with a low-medium heat and drizzle in 1 tbsp extra virgin olive oil, after 1 minute add in the egg & potato mixture, after 6 minutes place a plate over the pan and flip, slide the uncooked part back into the pan and cook for another 4 to 5 minutes, then slide into a serving dish and serve

To make the chickpea salad with tuna & eggs, rinse one 15 oz can of cooked chickpeas under cold running water and add into a large bowl, then add in 1/2 of a small onion that´s been finely diced, 1 tomato that´s been roughly diced, 1 tin of tuna (oil drained), 2 tbsp extra virgin olive oil, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, toss together until well combined, transfer to a shallow bowl, add a hardboiled egg cut into quarters on top and serve

To make the tortillla de queso, whisk 3 eggs in a large bowl (seasoned with sea salt & black pepper), heat a nonstick fry pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes pour in the egg mixture, 2 minutes later add 2 slices of white cheese (I used havarti), then fold the omelette over the cheese, flip and cook for another 2 minutes, add to a serving dish, place a couple slices of tomatoes on the plate and season them with sea salt, black pepper and some freshly chopped parsley, enjoy!

To make the the Spanish tuna and tomato pasta, fill a sauce pan with 5 cups of cold water, season with sea salt and heat with a high heat, at the same time heat a nonstick fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 1 minute add 1/2 onion that´s been diced and 2 minced garlics, mix with the olive oil, 3 minutes later add in 1 tsp sweet smoked paprika, quickly mix together and then add two 15 oz cans diced tomatoes, season with sea salt, black pepper and a little white sugar, mix together and let it simmer, at this point your water should be boiling, add in 2 cups of penne pasta and cook al dente, then drain into a sieve, turn off the heat in the tomato sauce, add the cooked pasta and 2 tins of tuna (oil drained), mix together until well combined, serve in shallows bowls sprinkled with fresh parsley, enjoy!

To make the chickpea & spinach stew, heat a sauce pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 1 minute add 1/2 onion that´s been diced and 3 minced garlics, mix with the olive oil, 3 minutes later add in 1/2 tsp cumin powder and 1/2 tsp sweet smoked paprika, quickly mix together and then add in one 15 oz can diced tomatoes, season with sea salt & black pepper and mix together, then add in 2 cups bagged spinach and place a lid on the pan, after 2 minutes remove the lid, add in one 15 oz can chickpeas (drained & washed) and season with sea salt & black pepper, mix together until well combined, then pour in a 1/2 cup of vegetable broth and place a lid on the pan, simmer for 4 to 5 minutes, serve in large bowls next to a crusty baguette, enjoy!