Our Spanish Chef Monica Gil Ruiz has revealed the secrets to her Spanish Tortilla with Romesco sauce. We will be cooking up this and many more delicious recipes at our Spanish Tapas Class on 16th June. We hope this tickles your taste buds and inspires you to come along and cook some traditional Spanish Tapas like a local.
Spanish Tortilla Recipe
4 medium potatoes
Olive oil/ sunflower oil enough to deep fry the potatoes in a frying pan
Put a frying pan with plenty of olive oil to heat up. Peel and chop the potatoes into small chunks. Chop the onion. Once the oil is hot add the potatoes. Fry for a few minutes at high heat and then turn the heat to low/medium. Add the onion. Fry until the potatoes are soft.
Place a sieve over a bowl and tip the potato mix into it to drain off the oil. Allow it to stand for a few minutes while you beat together the eggs in a bowl with a fork. Add the drained potatoes and onions to the egg mix while they are still warm. Season generously.
Add a few tbsp. of the oil into the pan and heat until quite hot before pouring in your tortilla mix. Shake the pan to allow the mix to distribute well and settle. Run a spatula around the outside of the mix and cook for a minute. Turn the heat right down and cook gently for about 4 minutes until the tortilla is starting to set.
Remove the pan from the heat and placing a plate over the pan flip the pan over quickly so the tortilla falls on the plate. Now slide carefully the tortilla back into the pan and place it back on the heat. Cook slowly for another 4 minutes.
Romesco Sauce Recipe
2 tomatoes, cut in half and roasted
1 head of garlic, roasted
1 thick slice of bread, fried
Small handful of blanch almonds, toasted
2 large roasted peppers
A few tbsp. sherry vinegar
Pinch of hot paprika
Roast the tomatoes with the head of garlic in a hot oven till soft. Fry the bread in some oil. Toast the almonds in a pan. Add all the ingredients in a Magimix a pulse to create a course paste. Add more oil until reaching a thick sauce. Season with salt, pepper.