and other spices, which, it is said, was created as a substitute of the eggs used in the adafaina. On the table Tradition rules that the ingredients of cocido must be served separately. Each serving is known as a vuelco (tipping or emptying out), as at each time the pot must be emptied out to separate the ingredients. The first vuelco is to separate the stock of the cocido and serve it with noodles added. The second vuelco consists of chickpeas and vegetables. The third vuelco is the meat dish. Leftovers Traditionally, dishes made with the leftovers of the cocido include Spanish croquetas (croquettes), ropa vieja and pringá. See also Cocido lebaniego Cocido montañés Cozido à portuguesa Fabada asturiana List of stews Spanish cuisine References Culture in Madrid Madrileño Chickpea dishes Spanish soups and stews Spanish legume dishes