Meet the other tortilla. Not the one made of corn or flour on a comal in Mexico, but the one that hails from Spain that’s made with a few simple ingredients—potatoes, onions, eggs and olive oil. While technically the word tortilla to some Latinos means omelette, to call a tortilla española an omelette would—as Anthony Bourdain might say—mean we’ve let the terrorists win. It is so much more.

For one, the tortilla española is less about the eggs than it is about the potatoes, which are thinly sliced and cooked slowly in flavorful olive oil. Second, while an omelette is generally breakfast territory in Spain the tortilla is served for lunch or dinner, as merienda or even a late-night, post-party snack. It’s also far more versatile than your standard egg dish: it can be served warm, at room temperature or even straight-from-the-fridge cold; you can add jamon or chorizo, garlic or cheese or herbs; and you can serve it along side a creamy aioli. Or not. You could do what I do: eat it in its simple form, which is as close to perfection as anything else.

While this makes for an easy yet hearty weeknight meal—and one that’s light on the wallet too—there are a few tricks to getting it right. First, use regular olive oil rather than extra virgin because it can get hotter without burning, which is key while you’re cooking the potatoes. When you’re slicing the potatoes, try using a mandoline and set it to a 1/8th inch thickness. If you don’t have one, slice the potatoes as thinly as you can making sure they’re consistent. The most important trick: flip the tortilla three or four times. It will help give it a perfect round shape.

INGREDIENTS

800 gms potatoes
300 gms onions
Eggs ???
1/2 cup olive oil

1 20cm non-stick pan
2 dinner plates

DIRECTIONS

In a 20cm non-stick sauté pan heat the olive oil over medium-high. Just before it reaches smoking point, add 1/2 the potato slices using a spatula to separate them into one layer. Add 1/2 the onion slices. Sprinkle with salt and a little white pepper. Repeat with the remaining potatoes and onion to create two more layers. Cook slowly over medium heat lifting and turning until potatoes are soft but not brown, about 15 minutes.

Using a slotted spoon, remove the potato mixture from the sauté pan and into a bowl. Reserve the oil. Meanwhile, in a large mixing bowl, beat the eggs with the 4 tablespoons of water until  they are pale yellow. Add the potato mixture to the eggs, pressing down on the potatoes so they are covered by the eggs. Let sit for 10 minutes, so the potatoes can absorb some of the egg.

Heat 1 tbsp of the reserved oil in the same sauté pan used for the potatoes until just before it smokes. Add the egg mixture to the pan, using a spatula or to spread evenly. Lower the heat to medium-low and cook uncovered for about 10 minutes. During this time, use a rubber spatula to carefully separate eggs from the edges of the pan, and shake the pan frequently to make sure the tortilla isn’t sticking.

Once more than half of the eggs have set, get ready to flip the tortilla. First, carefully slide the tortilla from the pan into one of the rimless plates. Then cover with the second rimless plate, hold it firmly in place, and invert. Slide the tortilla back into the skillet, uncooked side down. Use the rubber spatula to tuck in the edges of the tortilla, giving it a nice clean shape. Allow to cook for another 5 minutes.

Flip the tortilla again, using the same method. Slide it back into the pan and cook for 3 more minutes. Flip two or three more times, allowing to cook 2 to 3 minutes in between, as this will help shape the tortilla. Once the center is firm to the touch, the tortilla is ready. (If it’s wobbly that means the eggs still need more time to set.)

Transfer to a platter, sprinkle with a pinch salt and allow to cool for a few minutes. Serve warm, at room temperature or chilled. Cut into wedges or squares. Serves 6 to 8.

This is a Spanish tapa which originated from the Moors. Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal.

The next time we have a barbeque or are invited to one, I will try to make this. I’m pretty sure it’ll be a hit!

INGREDIENTS

600 gms stewing beef

For the marinade

For every 200 gms of meat:
1 large garlic
3/4 tsp smoked mild paprika or regular paprika
1/4 tsp smoked hot paprika
1/2 tsp oregano flakes
1/4 tsp thyme flakes
1 tbsp olive oil

For all the meat, add one cap of sherry vinegar
Salt to taste

DIRECTIONS

Cut the beef into cubes about 2 cm x 2 cm. Mince the garlic.

In a bowl, prepare the marinade by mixing all the marinade ingredients. Rub into the meat until well covered, place inside a ziploc bag and leave to marinade overnight. It may even be frozen until needed.

To pan fry, drizzle a little olive oil in a heavy pan and when hot, fry in small batches over high heat for around 2 minutes per batch.

To grill, put 3 to 4 pieces of the marinated meat on a half skewer.

Serve with salad, rice or bread as desired.

INGREDIENTS

250 gms fresh button mushrooms

1 whole garlic

5 – 6 guindilla (dried little Spanish peppers)

3 tbsp extra virgin olive oil

1 capful sherry vinegar

Salt to taste

DIRECTIONS

Wash the mushrooms and cut into quarters. If they are larger, cut into 6 pieces each.  Peel the garlic cloves and chop coarsely.

Heat the olive oil in a heavy non-stick pan and sauté the chopped garlic. Crush the guindilla and add to the garlic. Fry for a short while on medium heat until fragrant.

Add the mushrooms and salt to taste and fry slowly, turning it regularly, until the mushrooms have shrunk and lost part of its liquid. Add the sherry vinegar and continue cooking until all the water has dried.

Serve hot.

Hubby’s fish fritters recipe was just right. It was easy to make and I was excited about trying out our new food processor..

These fritters are also great as an appetiser or can be served as tapas preceeding a meal..

INGREDIENTS

1 pack of white fish fillet (484 gms)

2 cloves garlic, minced

A handful of fresh parsley, chopped

Salt to taste

Canola oil for frying

DIRECTIONS

Cut the fillet into chunks, place in food processor and mince it. Add garlic and parsley and process further till everything is mixed well.

Dip hands into a bowl of water and pick up a ball of mixture with wet hands and form into patties.

Heat oil in a shallow pan or wok and fry until golden brown.

When cooked, drain on a kitchen towel and serve warm with a salad.

This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days!

INGREDIENTS

3 roasted pimientos
2 teaspoons minced garlic
3 hardboiled eggs
2 teaspoons cumin seeds
3 tablespoons olive oil
Grape or sherry vinegar to taste
Salt to taste

DIRECTIONS

Slice the roasted pimientos lengthwise then across and put into small mixing bowl. Cut the hardboiled eggs into shards and add to the pimientos. Add the minced garlic and rub the cumin seeds between your palms into the bowl. Drizzle the olive oil and vinegar. Mix well and add salt to taste.

Cover and refrigerate until required.

Ensaladilla Rusa (literally – Russian Salad) is a traditional tapa served throughout every region of Spain, with little variation. Nearly every Tapas Bar will serve this colourful salad. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-boiled eggs, and vegetables, using the mayonnaise solely to accent these other flavours. This colorful salad is served at nearly every tapas bar.

Our version is a low-calorie version using low-fat mayonnaise – only 1 calorie per gram of salad!

Ensaladilla Rusa is best made the day before you want to eat it…that’s when all the flavours come out. It keeps well in the fridge for a few days  and is usually eaten with country bread.

INDGREDIENTS

Serves up to 3

400 gm potatoes

225 gm frozen carrots and peas mix

1 roasted pimiento (either commercial bottled or home-roasted)

2 eggs

150 gm low-fat mayonnaise

80 gm can of tuna

Salt to taste

DIRECTIONS

Boil the eggs. When hard-boiled, drain them and soak in cold water. When cool, peel the eggs and cut them into cubes.

Wash the potatoes and boil them (skin on) for 30 – 35 minutes. The potatoes should be cooked but firm – not soft for mash. When the boiling time is reached, drain and soak in cold water to cool them quickly and stop the cooking. Use the tip of a knife to remove the skin. Keep the potatoes in the fridge while you prepare other ingredients – they’re easier to cut when they are cold.

When they are cold, cut them into 1/2” cubes. (Cut them into 1/2” slices first, then strips then cubes.)

Boil the peas and carrots, then drain and let cool.

Drain the pimiento, and remove any seeds. Slice them thinly lengthwise.

Place the potatoes, eggs, peas and carrots and pimiento into a salad bowl (large enough to mix all ingredients thoroughly). Drain the tuna and separate them then add them to the mixture.

Add the mayonnaise and salt to taste, then mix well.

Store covered in the refrigerator.