spanish feast

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

mini spanish tortillas

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.

Serve warm.

Mushroom with garlic & parsley butter

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.

garlic fried bread & black pudding

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.

Print Friendly and PDF