The document describes a traditional dish from the Priorat region of Spain called "truita amb suc" or "omelette in juice". It is typically eaten on the second Sunday of March during Lent when meat is forbidden. A competition is held where local cooks prepare the omelette and the winners are chosen based on taste and appearance. The dish consists of an omelette made with eggs, spinach, and French beans served in a clay dish with a tomato-based juice made with onions, garlic, and spices.

1. TRUITA AMB SUC
Omelette in juice

2. SOME INTERESTING INFORMATION
• It is a typical in Priorat Region. Concretely in
Ulldemolins, a little village in the North of the Region.
• You eat it the second Sunday of March. It’s a typical
meal of Lent. The period of time that you can’t eat
meat. Fish and legumes are very important these days.
• During that day, there is a competition. The winners
are the omelette which it tastes better and it has got
the best appearance.
• It’s served in a brown clay dish.

3. INGREDIENTS
OMELETTE
• ½ Kg of French bean
• ½ kg of boiled spinach
• 8 eggs
JUICE
• 1 onion
• 1 garlic
• 1 tomato
• A branch of parsley
• 1 spoon of raw almonds and
toasted almonds.
• Flour.
• Spicy Red Pepper, oil and salt

4. Elaboration for
the omelette
• Boil the French beans and spinach.
• Fry the spinach and the French beans with a little
bit of oil.
• Mix the eggs.
• Throw the spinach in the eggs.
• Make the omelette

5. Elaboration for the juice
• Brown the crushed garlics in a clay dish.
• Throw a little bit of flour. Mix it. Then, throw the crushed tomato.
• Throw a little bit of pepper and a little bit of water. Let the juice 5 minutes.
• Join the omelette with the juice. Leave the omelette in the fire during 15
minutes, approximately.
• While the omelette is in the fire, crush some almonds and hazelnuts a
fried slice of bread and a little bit of parsley.
• Throw this mixture in the omelette and leave in slow fire for ten more
minutes.