Simple midweek tapas

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I love tapas, and whilst this isn’t the most authentic version, it can be made on a weeknight in 45 minutes to an hour – hooray! We used a couple of different recipes here and I made the other one up based on a dish we had on a night out. So this little selection is made up of garlic mushrooms, patatas bravas and a chorizo and egg dish (that’s the one I made up and can’t remember what it’s called!).

Ingredients (serves 2)

For the Patatas bravas
300g/10.5oz potatoes – either Maris Piper, Desiree or King Edwards
1 tbsp olive oil
salt and freshly ground black pepper
1 x 410g tin chopped tomatoes
1-2 red chillies
2 cloves garlic, crushed
chopped parsley, to serve

For the garlic mushrooms
2 tbsp olive oil
50g/2oz unsalted butter
2 cloves garlic, finely chopped
Half an onion, finely chopped
200g/7oz chestnut mushrooms
1 heaped tbsp low-fat creme fraiche
salt and freshly ground black pepper

For the chorizo and egg dish
2 eggs, beaten
100g chorizo, chopped into chunks
A handful of spinach
Salt and pepper

Method

1. Preheat the oven to 225C/450F/Gas 7.

2. Peel the potatoes and cut into 2.5cm/1in cubes. Heat the olive oil in a large roasting tin until really hot. Place the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper.

3. Place in the hot oven for about ten minutes until they begin to turn golden-brown.

4. Add the tomatoes, chilli and garlic and stir well. Cook for another 25-35 minutes until the potatoes are soft on the inside and are crisp on the outside.

5. While the potatoes are cooking, prepare the mushrooms. Heat the oil and butter in a saucepan over a medium heat. Add the garlic and onion and fry until soft. Add the mushrooms and cook until soft, then season, to taste, with salt and freshly ground black pepper.

6. Heat another pan (without any oil) and add the chorizo to release the oils. After a few minutes, add the egg and seasoning and then keep stirring – you don’t want an omelette, it needs to be more like scrambled egg. Add the spinach to wilt when the egg has cooked a little.

7. When the potatoes are ready, serve it all up! You can make the potatoes the day before if you want to – just reheat, adding more oil and then add the parsley before eating.

Enjoy! πŸ™‚

For the original Patatas bravas recipe, click here; for the garlic mushrooms, click here.

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