healthy Group B: Spain Tortilla Española (Spanish Omelet) Ingredients • ⅓ cup olive oil • 4 large potatoes, peeled and cut into ⅛-inch slices • Salt • Pepper (to taste) • 1 large onion, peeled and thinly sliced • 4 eggs 24 Procedure 1. Heat 3 Tablespoons of olive oil in a non-stick skillet; add potato slices and onions. 2. Cook slowly, occasionally turning potatoes until they are tender but not brown. Remove from heat and set aside. 3. In a medium mixing bowl, beat the eggs and add potato-onion mixture; add a sprinkle of salt. 4. Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high. 5. Wait 1 minute for the oil to become hot. (Be careful not to let it splatter.) 6. Pour potato and egg mixture into the skillet, spreading it evenly with a spatula. Lower heat to medium. 7. Cook until the bottom is light brown (lift the edge of the omelet with a spatula.) 8. Carefully place a large dinner plate on top of the pan, and turn it upside down (so that the omelet falls onto the plate). 9. Slide the omelet (the uncooked side will be down) back into the skillet. Cook until the other side is brown. Then, serve. Ingredients • 1 cup medium cabbage, chopped • 1 cup carrots, thinly sliced • 1 cup cauliflower, separated into small pieces • 2 Tablespoons salt • 2 green onions, thinly sliced • 3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder • 1 teaspoon crushed red pepper • 1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger Group F: Korea Kimchi Procedure 1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt. 2. Toss lightly and set in sink for about one hour and allow to drain. 3. Rinse with cold water, drain well and place in a medium-size bowl. 4. Add onions, garlic, red pepper and ginger. 5. Mix thoroughly. 6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors. 7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become.