Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Chef Enrique puts the final touches on his broccoli soup.

Watch as the chef puts the finishing touches on his cream of broccoli soup.

Meet Misael from Madrid who gives us a tour of the famed tourist destination, the "Mercado de San Miguel" (San Miguel Market).

75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.

Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.

Our chef gives us a few ideas about how to make the cream part of the cream of broccoli soup even creamier!

In this segment, the chef shows us how to make the creamy broth in his cream of broccoli soup.

The Bears in the Kitchen show us how to make a dish literally translated as the "violated chicken," accompanied by potatoes au gratin. Both dishes are, of course, seasoned with their favorite "Moe's Original" spice rub. Follow their youtube channel here: Bears in the Kitchen.