Try out these 3 classic Spanish recipes from top chef José Pizarro – Tortilla de Patatas, Huevos Rellenos and Classic Croquetas

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Tortilla de Patatas (Spanish Omelette)

Ingredients

• 300ml olive oil
• 1 large Spanish onion, finely sliced
• 2 thyme sprigs
• 500g semi-waxy potatoes, thinly sliced using a mandoline
• 6 free-range eggs
• 3 tbsp extra virgin olive oil

Method

1. Heat the olive oil in a deep non-stick pan, ensuring it is no more than a third full, over a medium heat. Add the sliced onions along with the thyme sprigs, and fry gently for 15-20 mins until golden.
2. Tip in the potatoes and cook gently for 10 mins until tender but not falling apart. Drain well (reserve the oil to make your next tortilla – keep chilled).
3. Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, and mix well to coat.
4. Heat the extra virgin olive oil in a 20cm cast iron or non-stick frying pan over a high heat. Pour in the tortilla mixture and swirl until the outside starts to set. Reduce the heat to medium-low and cook for 4-5 mins until starting to set – the bottom and sides should be golden and the centre loose.
5. Put a board wider than the pan over the top and invert the tortilla onto it. Carefully slide the tortilla back into the pan and set over a low heat.
6. Use a spatula to tuck in the edges of the tortilla and give it a curved look. Cook for another 2-3 mins (the centre should still be a bit runny), then turn out onto a board and leave to stand for 5 mins before serving.

Huevos Rellenos (Spanish Style Devilled Eggs)

Ingredients

• 4 large free-range eggs
• 2 tbsp alioli
• Extra virgin olive oil to drizzle
• Small pinch of pimentón
• 8 large anchovies

Alioli

• 1 free range egg yolk
• ½ garlic clove, grated
• White pepper to taste
• ½ tsp cider vinegar
• 100ml olive oil
• 1 tbsp extra virgin olive oil
• Lemon juice to taste

Method

1. Put the eggs into a pan of cold water and bring to boil then boil for 6 minutes. Drain cool under cold running water.
2. Make the alioli. Put the egg yolk in a bowl with some sea salt and freshly ground white pepper . Whisk in the garlic and cider vinegar.
3. Gradually whisk in the olive oil until you have a smooth thick emulsion, then whisk in the extra virgin olive oil and 1/2 tbsp of just boiled water. Add lemon juice to taste and set aside.
4. Peel the eggs and half them lengthways. Scoop the yolks out into a bowl and mash well then add 2 tbsp of the alioli and a pinch of pimentón. Mix well then spoon this mixture back into the egg white halves and arrange on a plate. Finish with a drizzle of extra virgin olive oil, a dust of pimentón and top with the anchovies.

Classic Croquetas

Ingredients

• 450ml whole milk
• 150ml fresh chicken stock
• 100g unsalted butter
• 125g plain flour, plus 2tbsp extra
• 100g Jamón Ibérico
• 75g manchego cheese, grated
• 2 free-range eggs, beaten
• 150g panko breadcrumbs
• 1ltr light olive or vegetable oil to fry

Method

1. Heat the milk and stock together gently. Melt the butter in a pan and add the 125g flour and cook for 2-3 minutes.
2. Gradually add the milk and stock, stirring, until you have a smooth very thick sauce. Season well and stir through the Jamón and grated cheese.
3. Spread out on a baking sheet lined with cling film and chill until cold.
4. Take spoonfuls of the mix and roll into balls about 30g each. Put the 2 tbsp of flour in a dish and the beaten egg and breadcrumbs in two more.
5. Coat each of the balls in flour then beaten egg and then breadcrumbs, place on a baking sheet, and when they are all done freeze for an hour.
6. When ready to cook, heat the oil to 180c. Drop a few of the croquetas into the oil and fry for 3-4 minutes until deep golden brown and hot to the center. Remove with a slotted spoon and drain on a kitchen towel whilst you fry the rest. Serve straight away.

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