Spanish Tapas
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
For the patatas bravas:
300g McCain Roasted Garlic Wedges
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 small red chilli, finely chopped
225g can chopped tomatoes
1 tbsp tomato puree
A pinch of sugar
½ tsp paprika
For the tortilla:
300g McCain Roasted Garlic Wedges
1 onion, thinly sliced
50ml virgin olive oil
6 eggs
3 tbsp chopped flat leaf parsley
Seasoning
For the almond green beans:
150g green beans
100g unsalted butter
75g whole blanched almonds
Juice of 1 lemon
Method:
For the patatas bravas:
* Place the wedges on a roasting tray and cook as per pack instructions
* To make the sauce, heat 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 3-4 minutes, then add the garlic and chilli and cook for a further minute. Add the chopped tomatoes, tomato puree and paprika and continue to cook for about 5 minutes. Finally, simmer for a further 10 minutes until the sauce has thickened slightly
* Transfer the wedges into a number of small tapas dishes and top with the sauce and serve hot
For the tortilla:
* Place the wedges on a roasting tray and cook as per pack instructions
* Heat the oil in a heavy based or non-stick 20cm frying pan. Add the onion and cook gently for 20 minutes, stirring occasionally until the onions are soft and beginning to caramelize
* Beat the eggs in a jug or bowl and add the parsley and season lightly. Add the cooked potatoes to the frying pan and gently mix with the onion. Pour in the egg mix and shake the pan to even the egg mixture amongst the onion and potatoes. Cook on a gently heat for about 15 minutes, until the egg is almost set
* Preheat the grill and then place the tortilla under the grill to finish cooking. Leave to cool slightly and cut into bit size squares
For the almond green beans:
* Bring a pan of salted water to the boil and add the green beans. Cook for 2-3 minutes, drain and keep warm
* Put the butter into a cold pan with the almonds and heat up gently making sure the butter does not get too dark in colour. When the butter just turns golden brown and begins to foam, remove from the heat and pour in the lemon juice to stop the cooking.
* Place the green beans in a tapas bowl and spoon over some of the brown butter and almonds