A round of soft cheese made with sheep's milk and the pistils of the blue flowers of the cardoon plant (Cynara cardunculus). It has a yellowish rind and is made with unpasteurised milk. It is made in eight dairies in the Extremadura region from the milk of Merina and Entrefina sheep. The curds are pressed and salted. It may be found in the following dimensions: either 500-700 g (18-25oz) or 900 to 1,100 g (32-39oz). The mature cheese, kept for at least 60 days, is served by slicing off the 'lid', which will have sunk somewhat, and then dipping into the interior to take cheese. This is a cheese for a great occasion.
"Omelette in the style of Catalonia." An omelette with potato, onions and piquillo peppers, though one reference says that it is made with beans and butifarra.
A dish from Valencia of an omelette made with the tiny larvae of sardines and anchovies.
Asparagus omelette
Rosti. Grated potato formed into a cake and fried.
