I love Spanish tapas & this is my version of some of the things I have tried in the past again adapted so that even the smallest budget can make a delicious spread!!
If you don't like black pudding you could use chorizo instead but remember that this is likely to be more expensive. I have used tinned button mushrooms as they are a useful store cupboard ingredient but you can use fresh if you prefer.
Mini Spanish Tortillas
Mushrooms with Garlic & Parsley Butter
Garlic Fried Bread & Black Pudding
Serves 4 Approx 54p per person
Prep time 10 minutes Cooking time 30 minutes
4 medium potatoes, peeled & thinly sliced (use a sharp knife or mandolin WITH THE FINGERGUARD!)
1 small onion, finely chopped
2 beaten eggs
1tsp dried parsley
1 clove garlic, crushed
150ml olive oil
Heat the oil in a large frying pan over a medium heat.
Pat the potatoes dry with some kitchen paper.
Add the potatoes to the oil & cook for 5 minutes.
Add the onion & garlic & stir well until the potatoes are tender.
Place a sieve or colander over a large bowl & tip the potato & onion mixture into the colander to drain off the excess oil. Keep the oil for the fried bread & black pudding later!!
Pre-heat the oven to 190 Fan/210C/Gas 7 & grease 8 holes of a muffin tin.
Transfer the potato & onion to a large bowl & add the beaten egg. Mix gently to combine.
Spoon the mixture into the holes of the muffin tin & press down so that they are well packed.
Place in the oven for 20 minutes until golden on top.
Once cooked carefully run a sharp knife around the edges to loosen them & turn the tortillas out on to a plate.
Serves 4 Approx per person
Prep time 5 minutes Cooking time 10 minutes
1 tin button mushrooms, drained & patted dry
2 cloves garlic, crushed
50g unsalted butter
1 tsp dried parsley
salt & pepper
Melt the butter in a small frying pan over medium heat.
Add the mushrooms & garlic & stir. After a minute add the parsly & salt & pepper.
Cook until the mushrooms are warmed through (about 5 minutes).
Transfer the mushrooms to a serving bowl & pour over the garlic butter.
Serve with crusty bread.
Serves 4 Approx 35p per person
Prep tme 10 minutes Cooking time 12 minutes
150g black pudding sliced or cut into cubes (use chorizo if you prefer)
1/2 1-2 day old small crusty bloomer, cut into 1 cm cubes
3 cloves garlic, chopped
2 tsp dried parsley
1 tsp paprika
the leftover oil from the tortillas
Heat the oil you reserved from cooking the potatoes in a large frying pan over a medium heat. Add the garlic, parsley & paprika & stir for about 30 seconds.
Add the bread cubes & stir to coat with the oil & cook until crispy.
Remove from the pan with a slotted spoon & place on some kitchen paper to drain.
Tip the black pudding into he pan & cook for about 5 minutes until warmed through.
Transfer to a serving bowl along with the fried bread & serve with cocktail sticks.