Tapas & Tempranillo
1 brown onion, sliced
4 tbsp olive oil
Salt, black pepper
2 medium desiree potato, peeled
In a small saucepan over a medium heat, cook the onions in 2 tbsp of olive oil and a pinch of salt, until soft and caramelised, about 10 minutes.
Meanwhile bring a pot of water to the boil and season well with salt.
Slice the potato in half lengthways then into thin 3mm slices and cook in the water until tender, soft. Drain and while warm place into a bowl with the onions and crack in the 4 egg. Mix gently and add a little black pepper and a pinch of salt. Then let sit for 10 minutes.
Preheat a 22cm non-stick frying pan and add 2 tbsp olive oil and the potato/egg mixture and cook until setting around the edges, middle and beginning to brown.
Slide onto a plate then flip back into the pan to cook the other side. All up around 12 minutes, then rest. Keep at room temp and slice into wedges to serve.
Chorizo, honey, sherry vinegar
2 pieces chorizo, peeled, sliced 1cm thick
2 tsp olive oil
1 clove garlic, sliced
1 tbsp honey
2 tbsp sherry vinegar
2 tbsp flat parsley, finely chopped
Sauté the chorizo with the olive oil in a preheated pan, add the garlic, and honey, cook for 20 seconds then add the sherry vinegar and parsley and toss through. Spoon onto a serving plate.
Spinach & chickpeas
1 onion, diced
2 clove garlic, crushed
3 tbsp olive oil
Salt, black pepper
1 tsp ground cumin
1 tsp smoked paprika
½ bunch silverbeet leaves, roughly chopped
1 tin chickpeas, drained, rinsed
Sautee the onion, garlic and spices in the olive oil until soft and fragrant. Add the silverbeet and cook for another 5 minutes to wilt and sauté the add the chickpeas and cook for another 2 minutes. Season to taste.
100g marinated white anchovies
80g sliced serrano Jamon
100g Manchego cheese, sliced
Handful guindillas, pickled chilis
1 cup marinated Spanish green olives
½ cup smoked almonds
Good quality tinned sardines
Grilled bread, rubbed with garlic and topped with grated tomato,
olive oil, salt and pepper