Tortilla (Spanish Omelet)

Make your morning special with this Catalonian omelet that is now served across Spain. Made with just a few ingredients, this tortilla is a hugely popular Spanish breakfast.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

• ½ cup extra-virgin olive oil
• 1 pound potatoes
• 1 white onion, chopped
• 3 tablespoons flat-leaf parsley, chopped
• 6 eggs, beaten

Directions

1. Slice the potatoes thick. Keep the skin if you prefer.
2. Add the olive oil to a medium saucepan or skillet and heat it over medium heat.
3. Add the potatoes and onions; stir and partially cover. Cook for 30 minutes until the potatoes soften, stirring occasionally.
4. Drain the oil from the onions and potatoes and transfer them to a bowl. Keep the drained oil.
5. Add the eggs to the potatoes; add the parsley and mix well.
6. Grease a medium saucepan or skillet with a little drained oil and heat it over medium heat.
7. Add the potato mixture and spread evenly to shape it into an omelet. Cook on one side until the eggs are set.
8. Flip and cook until well set.
9. Flip a couple of times more to cook evenly.
10. Serve warm.

 

 

Smoky Albondigas (Spanish Meatballs)

Albondigas is the pride of Spanish cooking and is served across Spain. This crowd-pleasing dish is made from tomato sauce with hearty meatballs, making it one filling tapa recipe.

Serves 8 | Prep. time 10–15 minutes | Cooking time 30 minutes

Ingredients

• 14 ounces ground beef
• 14 ounces ground pork
• 4 slices crustless white bread, torn into small pieces
• 6 tablespoons milk
• 1 small bunch parsley, chopped
• 1 small egg
• 1 clove garlic, crushed
• ½ teaspoon smoked paprika
• Olive oil to taste
• Tomato Sauce
• 6½ ounces red wine
• 2 cloves garlic, sliced
• 2 (14-ounce) cans chopped tomatoes
• Large pinch smoked paprika

Directions

1. Add the bread pieces and milk to a mixing bowl. Mix well.
2. Add the egg, smoked paprika, garlic, and parsley. Mix well and shape into around 32 meatballs.
3. Add the olive oil to a shallow medium saucepan and heat over medium heat.
4. Add the meatballs and stir-cook until evenly brown. Set aside.
5. Add some more oil to the pan; add the garlic and stir cook for about 2 minutes until fragrant.
6. Mix in the wine and cook until it evaporates.
7. Add the tomatoes and smoked paprika; season to taste.
8. Simmer for 8–10 minutes; add the meatballs and stir well.
9. Simmer for 20 more minutes, stirring occasionally, until the meatballs are cooked well and the mixture thickens.
10. Serve warm.

 

 

Patatas Bravas (Fried Potatoes with Mayonnaise sauce)

These crisp potato cubes are a big favorite for tapas or as part of a meal.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

• 4 large potatoes, peeled and cut into 1” cubes
• 2 cups olive oil
• 1 ½ tablespoons salt
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 red chilies
• 1 teaspoon smoked paprika
• 3 cups tomatoes, drained
• ½ cup mayonnaise

Directions

1. Place the potatoes and the oil in a large, cold skillet and place them over medium heat. Cook until the potatoes are softened, about 12–15 minutes.
2. Turn the heat up to medium-high, and cook until the potatoes are golden. Remove them to a plate lined with paper towels to drain.
3. Remove all but 5 tablespoons of the oil from the skillet, and add the onion. Cook for 2–3 minutes, and then add the garlic, chilies, and paprika. Cook for another 3–4 minutes, and then stir in the tomatoes.
4. Simmer for a few minutes, and then transfer the mixture to a blender and process until smooth. Stir in the mayonnaise.
5. Serve the potatoes hot with the sauce drizzled on top or on the side.

 

 

Chicken Paella

For many centuries, paella has been the dish that holds the highest place of honor in Spanish families. Spain’s signature paella is most often made from shrimp and Spanish chorizo; this is another popular paella variant made from chicken and green peas.

Serves 8 | Prep. time 10 minutes | Cooking time 45–50 minutes

Ingredients

• 2 tablespoons lemon juice
• 1 teaspoon grated lemon rind
• ½ teaspoon saffron threads, crushed
• 8 (6-ounce) skin-on, bone-in chicken thighs
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1½ cups chopped yellow onion
• 5 cloves garlic, minced
• 1½ tablespoons chopped thyme
• ⅓ cup dry white wine
• 3 cups unsalted chicken stock
• 1½ cups uncooked Bomba rice
• 2 cups frozen green peas
• 3 tablespoons chopped flat-leaf parsley
• 1 red bell pepper, torn into pieces
• Lemon wedges

Directions

1. Add the lemon rind, lemon juice, and saffron to a mixing bowl. Mix well.
2. Season the chicken thighs with ¾ teaspoon salt and pepper to taste.
3. Heat the olive oil over medium heat in a medium saucepan or skillet.
4. Add 4 of the chicken thighs and stir-cook for 8–10 minutes until evenly brown. Set aside and repeat with the remaining thighs.
5. Add the onion, garlic, and thyme to the pan and stir-cook for 3–4 minutes until softened.
6. Mix in the rice and cook for 2 minutes.
7. Add the wine and stir-cook for 2 minutes until reduced to half.
8. Mix in the stock, lemon mixture, and remaining ¾ teaspoon salt. Mix in the chicken thighs.
9. Reduce heat to low, cover, and simmer for about 18–20 minutes, stirring occasionally.
10. Mix in the red pepper and peas; cook for 5 minutes until rice is brown.
11. Serve with lemon wedges and parsley on top.

 

 

Pescaíto Frito (Andalusian Fried Fish)

Pescaíto frito means “fried fish” in Spanish. This flavor-bursting fried fish is the Andalusians’ guilty pleasure. It’s also a good reminder that you do not necessarily have to spend a fortune to enjoy tasty food.

Serves 4 | Prep. time 8–10 minutes | Cooking time 10–15 minutes

Ingredients

• 4 small sea bass or bream, scaled, gilled and gutted
• 1 cup olive oil
• Coarse sea salt and pepper to taste
• Lemon wedges for serving

Directions

1. Make three diagonal slices in each fish. Pat dry with a paper towel.
2. Season with salt and pepper.
3. Heat the olive oil over medium heat in a medium saucepan or skillet.
4. Add the fish and stir-cook until softened and evenly golden brown.
5. Drain over a paper towel.
6. Serve warm with lemon wedges and salt on the side.

 

 

Cava Sangria

Holidays are a good excuse to be creative with alcohol. This extremely famous Cava Sangria is a holiday special drink celebrated across Spain.

Serves 8 | Prep. time 25 minutes

Ingredients

• 1 cup diced pineapple
• 1 red apple, sliced thin
• 2 oranges, sliced into thin rounds
• 1 cup red grapes, frozen
• 2 tablespoons sugar
• ½ cup brandy
• ½ cup orange liqueur (Grand Marnier or Triple Sec)
• 8 sprigs fresh mint
• ¾ cup pineapple juice
• 2 cinnamon sticks
• 1 star anise (optional)
• 2 (25-ounce) bottles chilled Spanish Cava
• Ice cubes
• Sugar or simple syrup to taste

Directions

1. Add the pineapple, orange, and apple to a mixing bowl. Add the 2 tablespoons of sugar and stir gently. Set aside for 10 minutes.
2. Add the pineapple juice, brandy, orange liqueur, mint, and spices. Muddle the mint using the back of a wooden spoon. Refrigerate for 1 hour (optional).
3. Pour the chilled Cava and frozen grapes into a serving glass filled with ice cubes. Stir gently.
4. Mix in sugar or syrup to taste.

 

 

Tarta de Santiago (Santiago Almond Cake)

This citrusy almond cake dates back to the Middle Ages and can be found in many places, especially Galicia, where it is said to have originated.

Serves 6 | Prep. time 5 minutes | Cooking time 40 minutes

Ingredients

• 2 cups ground almonds
• 1 cup caster sugar
• ¾ teaspoon ground cinnamon
• Zest of 1 lemon, grated
• Pinch of salt
• 4 large eggs
• icing sugar for dusting

Directions

1. Preheat the oven to 350°F. Cut parchment to fit the bottom of an 8-inch springform pan, and spray it with cooking spray.
2. In a mixing bowl, combine the almonds, sugar, cinnamon, lemon zest, and salt. Beat in the eggs one at a time.
3. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
4. When it is cool, dust the top with icing sugar, slice, and serve.

 

 

*** These recipes and more can be found in Sarah Spencer’s A Taste of Spain: Traditional Spanish Cooking Made Easy with Authentic Spanish Recipes. To get your own copy, click on the cover below or click here.

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