3 March 2010
Spanish Flamenco! That most famous of dances from Andalucia, my better half informs me that it is a lot harder than it looks too so I'll just stick to the tortilla and a bit of clapping. A few years ago after finishing the renovations on the cave house we organised a small fiesta for the neighbours who had kindly helped and offered all sorts of advice upon our arrival. In usual Spanish style a few more people turned up - the sound of music on a still summers evening attracts some of our more colourfull locals like bees around honey...
Music was played from the cave, settees were brought outside and the food was flowing nicely. As with most parties it came alive later on once everyone had been been plied with cerveza or the local (and somewhat powerfull) "tinto"
Then came the flamenco, a strange first time experience watching from the sidelines, one of the neighbours was a pro in the literal sense teaching my good lady some of the moves. In the background though there were those (like me) that had absolutely no idea at all. The image of inebriated grown men clutching bottles of red wine trying to dance flamenco was rather amusing at the time, particulary when feet were stamped with all manner of serious expressions on faces.
Cavehouses themselves are synonymous with old Spanish gypsy culture and you can still visit the caves of Sacramonte in Granada city today to experience the real flamenco first hand inside a cave dwelling. I must say that watching talented experienced dancers is a real joy, you become engrossed in whole culture of it all, the music, the food, and the participation.
Now then, "flamenco eggs" an easy and very colourfull dish:
1 Large onion, chopped
2 garlic cloves, crushed
1 Red pepper, chopped
1 Green pepper, chopped
1 400g can chopped tomatoes
2 Boiled potatoes
4 Large fresh eggs
1. Cut the potatoes into cubes and par boil until almost soft.
2. Fry the onion, garlic and peppers in olive oil until soft.
3. In a large cazuela heat up the tomatoes, season then add the cooked potatoes, onions, garlic and peppers. Mix well.
4. Using a wooden spoon create four indents in the mixture - crack one egg into each one.
5. Cook in the oven at 180°C for around 15 minutes or until eggs are done.
6. Serve with fresh crusty bread and a glass of good red wine.