6 easy recipes for throwing a Spanish tapas party

Tortilla española

Spanish omelette

6 eggs

4-5 potatoes

1 onion

salt

1 dl olive oil

Chop the onion. Cut the potatoes into small, thin pieces. Add the potatoes and the onion on the frying pan with a sprinkling of salt. Fry in olive oil until the potatoes are done. Break the eggs into a large bowl and whisk them. Don’t pour the eggs on top of the potatoes, but instead lift the potatoes and onion from the pan into the bowl (taking care to leave the extra oil in the pan) and mix. Then pour the mixture on the pan and fry on medium heat until the omelette is almost solid. Turn it around carefully and fry until both sides are golden brown.

Albondigas en salsa de tomate

Spanish meatballs in tomato sauce

Meatballs

400 gr minced meat

½ dl breadcrumbs or panko

1 dl sour cream or water

1 onion

2 garlic cloves

1 egg

salt

black pepper

paprika

Soak the breadcrumbs in sour cream or water. Chop and sauté the garlic and the onion. Mix all ingredients into an even paste and roll into small balls. Fry the meatballs on the pan.

Tomato sauce

1 can of finely chopped tomatoes

(1 dl white wine)

1 onion

2 garlic cloves

1 bell pepper

olive oil

salt

black pepper

paprika

Spanish meatballs are served in garlic-flavoured tomato sauce. Chop and sauté the onions, the garlic and the bell pepper. Add seasonings, chopped tomatoes and wine if desired. Let the sauce simmer for 15 minutes. Add the meatballs and serve with baguette.

Berenjena frita con miel

Fried aubergine with honey

1 aubergine

salt

olive oil

wheat flour

honey

Cut the aubergine into thin slices. Sprinkle salt on the slices and let them sweat. Turn around, sprinkle salt on the other sides and let them sweat again. Wipe the surfaces of the slices with kitchen roll. Roll the slices in flour, shake off loose flour and fry in hot oil. Soak the extra oil into kitchen roll. Serve immediately with honey.