Tasty Tapas

Tapas - Steph Loves CakeI have to admit something. I am a snacker. I would much rather eat a dinner composed of lots of little bits than the standard meat and two veg. I loved going to Spain and just going out for afternoon tapas, or to a tapas bar for dinner. You get to try a variety of different types of foods. I think my taste buds may have ADHD.

For dinner the other night, I made a selection of nibbles. Tortilla, padron peppers with chorizo, patatas bravas (served with a tomato sauce and aioli), pan con tomate, almond stuffed olives and manchego cheese.

The aioli was just adding roasted pureed garlic to shop bought mayo and adding a squeeze of lemon. The spicy tomato sauce was just a can of chopped tomatoes, 1 clove of minced garlic, some tomato paste, sweet smokey paprika, a pinch of chilli flakes, and a pinch of salt cooked down until the sauce thickens up a bit.

The potatoes were not fried, they were cut into cube and sprayed with cooking spray and cooked in the oven at 170C for 20 minutes until golden and crispy. Toss with a bit of S&P to taste and serve with both the aioli and the tomato sauce.


The pan con tomate (bread with tomatoes) was just ciabatta sliced thin and grilled on both sides until golden. then rub lightly with a garlic clove. To make the tomate part, you can use fresh or canned tomatoes. The canned/tinned tomatoes are a bit easier to use. Just strain them through a strainer and then gently press the tomatoes through the sieve until you get a nice pulp but no seeds.  Season to taste and then spoon over the toasted bread slices.

Tomato sauce - Steph loves Cake

The padron peppers cook quite quickly, so we cooked the chorizo first, and then put them on a bit of paper towel to drain a bit more of the chorizo oil. I removed all but a teaspoon of the oil from the pan and put it back on the heat until it was almost smoking and then put the padron peppers in. You need only cook the peppers about 1 minute on each side until they start to blister, then remove from the heat and put a light sprinkling of sea salt on them (optional).

The tortilla was nice, but next time I will add roasted peppers and the chorizo to it to give it a bit of a kick.


Padron peppers and tomatoes

Spanish tortilla


  • 500g waxy potatoes
  • 1 tablespoon olive oil
  • 2 small red onions, finely sliced
  • 8-9 eggs
  • parsley for garnish


  1. Heat 1 teaspoon olive oil in a frying pan. While that is warming up, finely slice the onions with a mandolin.
  2. Lightly cook the onions until just translucent.
  3. Cut the potatoes into roughly ½ cm slices on the mandolin.
  4. Parboil the potatoes for about 5 minutes, drain well.
  5. Lightly scramble the eggs and season.
  6. Add the remaining olive oil to the frying pan and add the potatoes. Pour over the eggs. Cook for 15 mins until almost set and golden brown underneath
  7. Put the frying pan under the grill and cook for a further minute or two.
  8. Let the tortilla cool slightly and then serve.