1.Spanish Omelette (Tortilla)
• 700g onions, peeled and
• finely sliced
• 700g ordinary white potatoes 5 large free-range eggs
• Sea salt & freshly ground
• Olive oil
• Take a medium-sized frying pan and heat about 1cm of olive oil. Slowly cook the onions for about 30 minutes until soft and golden.
• Cut the potatoes into thick slices. Add the potatoes to the cooked onions and increase the heat. Continue to cook until the potatoes are soft and golden and able to be gently broken with a spatula.
• When it has turned brown in colour (but not burnt) and is completely broken down, remove from the heat and drain well.
• In a bowl beat the eggs and add the cooled potato and onion mixture. Season with salt.
• Heat a little of olive oil in a moderate heat and then pour in the mixture. As it cooks, use the back of the spatula to soften the edges. It will take about 2 -3 minutes to cook.
• Turn the tortilla out onto a plate and then place it back in the pan so as to cook the other side.
• Cut into cubes or thin wedges & serve warm or room temperature.
2. Cheese Toast with Anchovies and Olives
• 1 loaf of bread baguette
• 1 wedge of hard cheese
• 1 jar of anchovies in oil
• 1 jar of pitted olives
• Skewers or Toothpicks;
• Cut the baguette into thin slices and cut the cheese cured in small triangles.
• Distribute the cheese and the anchovies over the bread.
• Stick a toothpick or small skewer through the olives and place it on the anchovies.
3. Spanish Patatas Bravas
• 1 tsp. hot smoked Spanish paprika
• 1⁄4 tsp. sugar
• 5 canned whole peeled tomatoes, drained
• 3 cloves garlic, peeled
• 1⁄2 small yellow onion, thinly sliced
• Kosher salt and freshly ground white pepper, to taste
• 1 tbsp. olive oil
• Olive oil, for frying
• 1 Kg. small waxy potatoes, quartered
• 1 cup mayonnaise
• Minced parsley, for garnish (optional)
• Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2 -qt. saucepan over medium – high heat. Fry tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside
• Heat 2″ olive oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35 –40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
• Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4 –5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.
4. Ham Croquettes
• 1 tablespoon extra virgin olive oil
• 2 tablespoons flour
• 1/4 liter of milk
• 1 egg
• 100 grams of breadcrumbs
• 150 grams of cooked ham or Serrano cut in tiny pieces
• Pour the oil in a pan and place it on the fire. When hot, remove from the heat and with a wooden spoon add the flour, stirring until it becomes a paste.
• Place the pan on the stove and add the milk slowly, stirring the mixture until it is done and has a good consistency.
• Add nutmeg, ham and salt until the mixture thickens.
• When the mixture has thickened, place it on a tray or bowl and let it cool down.
• Beat 2 eggs
• When the croquette mixture is cold, cut into pieces and give a long oval shape.
• Dip the croquettes in beaten egg, making sure they are covered completely
• Now cover the croquettes in breadcrumbs
• Fry the croquettes in olive oil (the oil has to cover the whole croquettes). When they are golden, remove them from the fire and serve them.