An amazing array of vegetarian tapas to whet any appetite: tortilla (of course), patatas bravas, chilled gazpacho shots, fresh bruschetta, and crispy blue cheese & walnut croquettes. Buen provecho!
Basic ingredients (4 people)
5 potatoes (Maris Piper/King Edwards or similar)
2 brown onions
4 vine tomatoes
Cherry tomatoes (small punnet)
2 red peppers
60g blue cheese
Carton of passata
Fancy bread (ciabatta/sour dough/your choice for the bruschetta)
Slice of old bread
70g bread crumbs (Panko ones are amazing)
Cider/sherry vinegar (normal is fine)
Flour (any, just for coating the croquettes)
Spices & herbs: Fresh basil, chilli (dried/fresh), garlic (fresh/tubed), smokey paprika
Luxury ingredients (optional)
Selection of pictures from the cooking class
Peel and thinly slice 4 potatoes and 1 onion.
Heat a non-stick frying pan with a cm deep of olive oil. Put in onion and sizzle for a minute before you add the sliced potato.
Cook on a high heat for a few minutes, then turn down the temperature to medium and cook for around 10-15 mins until the potatoes are soft. Drain the olive oil off to use later.
Mix 4 eggs in a bowl and add the drained onion-potato mix.
Stir together gently with 1tsp of salt and let rest for 15 minutes for the flavours to infuse.
Heat the same frying pan nice a hot, gently pour in the mixture and cook for 1 minute on high and 2-3 mins on medium - use a spatula to peek underneath, you're looking for a nice tanned bottom (oh la la!).
Process documented by one of our Spanish foodie friends
Use a plate to tip the tortilla out of the pan and then slide it back in upside down: view this video to see the process in action. Cook for the same amount of time on the other side until it is cooked to your preference.
Peel and cube 2 potatoes, place on a baking tray, drizzle with olive oil and put in the oven, 200/180 fan/gas mark 6
While the patatas are baking (about 20 minutes), make a nice sauce by sautéing 1 sliced onion and 1 sliced pepper in olive oil, add some garlic, 2tsp of smokey paprika and chilli, then 250ml of passata.
Simmer until the potatoes are done, then blend and serve on top of the patatas bravas.
Chilled gazpacho shots
Such a simple tapas: blend 1 red pepper, 1/2 cucumber, 15 cherry tomatoes, a teaspoon of acid (cider vinegar, lemon/lime juice), black pepper and a hunk of old bread.
Push through a sieve and chill.
Garnish with fresh basil leaves, half a tomato and a twist of black pepper.
Simply chop your fresh vine tomatoes and season with salt and pepper. Pile onto your fancy slices of bread and add some nice mozzarella and fresh basil leaves.
Crispy blue cheese & walnut croquettes
Peel and quarter 1 potato, put in a saucepan and bring to a simmer until tender. Drain and mash.
Mix in 60g crushed walnuts, 60g of walnuts and a glug of olive oil.
Mould the mixture into equal shapes - cubes are best for even cooking but you can make balls or cylinders.
Next get the order ready for the coating:
Plate with a little flour on it
Bowl of 1 beaten egg
Plate with the panko bread crumbs on it
Coat each cube in flour then drop into the egg, then coat in breadcrumbs.
Hint: keep one hand for dry ingredients and one hand for egg!
You'll end up with around 8-9 croquettes ready to be fried in hot olive oil on all sides.
Join us for a future Tuesday cooking class.
Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly