Food Processing The process of making food is very complicated. What happens is raw ingredients are decontaminated and made healthy to eat. To make a hamburger you have to kill a cow, slice it up and decontaminate it and it ends up in a shop.

44% of the world’s olive oil is produced in Spain that is more than half that of Italy and four times more than Greece. In Spain nearly three quarters of the worlds saffron ( a spice)is grown. The original paella was not considered a seafood dish but it had chicken, rabbit and pork (sometimes snail).

The Spanish people (mainly people of a town called Cadiz) say they invented fried fish. Tapas is not a type of dish but a way of eating it. Tapas means cover and traditionally a slice of cheese or placed over a drink. Even though Spain is more commonly known for red wine, the majority of it’s vineyards have white grapes.

If you want to have one of the most popular dishes in Spain then you will want to have Paella. Paella is a dish with rice and usually seafood on top. The Spanish think that the less there is of seafood the more traditional.

Pulpo a la Gallega is a dish made of a species of octopus called Galician Octopus. It is made by boiling the octopus then covered in paprika, salt and olive oil. It is said to taste better than it looks.

Queso Manchego is a hard cheese from a region in Spain called Castilla-La Mancha. This cheese is made from sheep’s milk, it is quite a salty cheese as well. It is usually served with ham.

This recipe is easy to make so don’t worry about getting it wrong. These are the ingredients you will need. 1/2 cup olive oil 1/2 pound potatoes, thinly sliced salt and pepper to taste 1 large onion, thinly sliced 4 eggs salt and pepper to taste 2 tomatoes - peeled, seeded, and coarsely chopped 2 green onions, chopped So what you do is get a frying pan heat olive oil on it at a medium to high temperature. Sprinkle the potatoes lightly with salt and pepper. Cook until golden-brown and crisp. Stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.. While that is happening, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm. Cook, stirring occasionally, until onions soften and begin to brown.. While that is happening, beat eggs together with salt and pepper.

Makers This slide was created by Samuel Marks, Peter Molloy, Aoife Madigan and Abbie Fitzgerald. (With the generous help of Seamus Fitzgerald)