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Ingredients: Tapas
Recipes 1 Spicy Sausage And Cheese Tortillas
5 tbsp Olive Oil
6 oz Chorizo (Spanish Spicy Sausage), Thinly Sliced
1 1/2 lb Waxy Potatoes, Thinly Sliced
2 Spanish Onions, Halved/Thinly Sliced
4 Large Eggs
2 tbsp Chopped Fresh Parsley, (Extra To Garnish)
4 oz/1 Cup Grated Manchego Cheese
Salt/Ground Black Pepper
Method:
1. Heat 1 tbsp of the oil in a 8-inch non-stick frying
pan and fry the sausage until golden brown and cooked through. Lift out with
a slotted spoon and drain on kitchen paper.
2. Add a further 2 tbsp oil to the pan and fry the potatoes and onions for
2-3 minutes, turning frequently (the pan will be very full).
3. Cover tightly and cook over a gentle heat for about 30 minutes turning
occasionally, until softened and slightly golden.
4. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage
and plenty seasoning.
5. Gently stir in the potatoes and onions until coated, taking care not to
break up the potato too much.
6. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
7. Add the potato mixture and cook, over a very low heat, until the egg
begins to set. Use a metal spatula to prevent the tortilla from sticking and
allow the uncooked egg to run underneath.
8. Preheat the grill (broiler) to high. When the base of the tortilla has
set, which should take about 5 minutes, protect the pan handle with foil and
place the tortilla under the grill until it is set and golden.
9. Cut into wedges and serve garnished with parsley.
Ingredients: Tapas
recipes 2 Bacon And Prawn Brochettes
5 oz Jamón Or Thinly Sliced Bacon
24 Medium To Large Uncooked, Headless Prawns, Peeled
Freshly Ground Black Pepper
1 tbsp Olive Oil
2 Lemons, Quartered
Method:
1. Cut the bacon (or jamon, if using it) into pieces
which will wrap around the prawns. Place the wrapped prawns down flat on a
board and skewer them through the fattest part and the tail, making sure the
jamón is firmly fixed. Season generously and drizzle with the oil.
2. On a high heat, griddle, grill or barbecue the prawn and bacon brochettes
for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast
in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over
the juice of the lemon wedges and serve immediately.
1. Separate the ribs, then, using a meat cleaver or heavy
knife, cut each rib in half widthways to make about 30 pieces.
2. Mix the sherry, tomato purée, soy sauce, Tabasco, and sugar in a bowl.
Stir in 1/2 teaspoon of salt.
3. Put the seasoned flour in a strong plastic bag, then add the ribs and
toss to coat.
4. Dip each rib in the sauce. Cook on a hot barbecue or under a hot grill
(broiler) for 30-40 minutes, turning occasionally until cooked and a little
charred.
5. Sprinkle with salt and serve.
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