Delicious Tapas Cuisine Recipes from our Mar. 21, 2019 class

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Delicious Tapas Cuisine Recipes from our Mar. 21, 2019 class

Baked Spanish style Tortilla with Ham


1.5 tablespoons of olive oil

227 grams of potatoes; peeled and thinly sliced

170 grams large yellow onion; peeled and sliced

1 garlic clove; crushed

125 grams of sliced ham, cut into thin strips

½ jalapenos, seeds and veins removed, thinly sliced or diced

4 eggs

salt and pepper to taste


Chopped parsley

Crumbled queso fresco


  • Heat the olive oil over medium heat in a large skillet, frying pan, or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
  • Add the sliced onions and crushed onion. Mix well and continue cooking for another 10 minutes- stirring occasionally
  • Add the ham strips and sliced/diced jalapenos, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt- the ham is naturally salty so you probably don’t need to add much salt
  • Remove from heat and let the potato ham mix cool for about 5 minutes
  • Pre heat oven to 375F
  • Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix
  • Add the potato ham mix to the eggs and stir gently
  • The tortillas can be baked in a greased baking molds or an oven proof skillet. For easy removal, you can line the baking mold with parchment paper
  • Pour the tortillas mix into the baking mold and place in pre heated oven
  • Bake the potato and ham tortillas until they are fully cooked and the start to get a golden colour on top. (Should take roughly 18-20 minutes)
  • Remove the baked Spanish tortillas from oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it from the pan. Can be served warm or cold.
  • Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.


Moorish Meatballs

Yields: 2 servings


150 grams ground beef

150 grams ground pork

1 clove garlic minced

½ tsp paprika

¼ tsp cinnamon

½ tsp ground cardamom

1 tsp minced parsley

½ zest of lemon

50 grams fresh bread crumbs

25 ml heavy cream

1 egg lightly beaten

1-2 tbsp olive oil for frying

Salt and pepper -- TT (to taste)


Tomato Sauce Ingredients:

1 Tbsp olive oil

½ medium onion finely chopped

1 clove of garlic minced

¼ tsp cinnamon

¼ tsp black pepper

¼ tsp cumin

¼ tsp turmeric

1 bay leaf

200 grams crushed tomato

½ tsp honey


  1. Place all ingredients in a bowl, season with a generous amount of salt and pepper. Mix thoroughly with your hands. Mixture will feel wet in the beginning, kneading the mixture will stiffen it up.
  2. Divide mixture into 8 equal portions and roll into a ball.
  3. Heat oil in frying pan to brown on all sides.
  4. Place in preheated oven 375 and bake for 15 minutes or until cooked thoroughly.

Instructions for sauce

  1. Heat oil in saucepan over medium low heat. Add the onions and saute for 6-10 minutes or until softened.
  2. Add the garlic, all spices and saute for 2 additional minutes stirring constantly
  3. Add the tomatoes, honey and 3.5 oz of water.
  4. Bring to a boil, then reduce the heat and simmer for 15 minutes
  5. Place the meatballs in the sauce and simmer for additional 5 minutes.


Baked Patatas Bravas

Yield: 2 servings

Ingredients for boiling potatoes:

340 Grams peeled large diced potato

1 bay leaf

½ tsp chili powder

⅛ tsp garlic powder

Salt TT ( to taste)


1.Boil the potatoes till 90% cooked. Drain and run under cold water to prevent over cooking. Remove bay leaf

Baking the potaoes:


1 tbsp vegetable oil

1 tsp with cajun seasoning

⅛ tsp garlic powder

Pinch of red chilli flakes


1.Preheated oven 400- parchment paper lined baking sheet

2.Toss the drained potatoes in the vegetable oil and seasonings.

3.Place on baking sheet and bake for 15-20 minutes

Dipping sauce:


½ cup mayonnaise

½ tsp cajun seasoning

¼ tsp garlic powder

Pinch of salt

Pinch of chili flakes

Mix all together and serve with Patatas Bravas

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