potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly. 6 Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish. 7 Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares. 8 Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature. Makes 36 squares
Garnish with chopped parsley if desired. Serve additional Salsa Brava on side for dipping. Serves 4 to 6 SALSA BRAVA ¼ cup (60 ml) olive oil 1 cup (250 ml) chopped onions 1 cup (250 ml) canned crushed tomatoes ¾ tsp (4 ml) Spanish smoked paprika ¼ tsp (1 ml) Spanish hot paprika ½ cup (125 ml) vegetable or chicken stock salt and pepper, to taste 1 tbsp (15 ml) balsamic vinegar 2 to 3 cloves garlic, crushed 1 tbsp (15 ml) tomato paste 1 In a small saucepan over medium heat, heat olive oil. Add onions and garlic and sauté for 4 to 5 minutes, stirring constantly, until onions are translucent. 2 Add tomato paste, crushed tomatoes and smoked and hot paprika, and cook for 1 more minute. Add stock and season with salt and pepper. Reduce heat to medium-low and continue cooking for 10 to 15 minutes, stirring occasionally, until some of the liquid evaporates and sauce thickens slightly. 3 Stir in vinegar, then remove from heat and let cool slightly. Using a blender or a handheld immersion blender, blend into a smooth sauce. Serve alongside Patatas Bravas. If making ahead, let cool before refrigerating for up to 2 days. Bring to room temperature before serving. Serve slightly warm or at room temperature. Makes about 2½ cups (625 ml)
1 bay leaf Meatballs, make ahead, recipe follows salt and pepper, to taste 2 tbsp (30 ml) sherry vinegar or red wine vinegar 1 In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute. 2 Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy. 3 Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes. 4 Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf. 5 Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat. 6 Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley. Makes 8 to 10 large or 15 to 18 small albóndigas MEATBALLS ½ tsp (2.5 ml) baking soda 1 tbsp (15 ml) water 1 lb (450 g) ground beef ¼ cup (60 ml) bread crumbs 1 tsp (5 ml) Spanish smoked paprika 1 tsp (5 ml) salt ½ tsp (2.5 ml) pepper 1 egg 1 tbsp (15 ml) white vinegar 1 cup (250 ml) finely chopped onions 2 cloves garlic, crushed ¼ cup (60 ml) chopped fresh parsley 2 tbsp (30 ml) vegetable oil 1 In a small bowl, mix baking soda and water. 2 Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes. 3 In a medium bowl, mix bread crumbs, paprika, salt and pepper. 4 In a small bowl, whisk egg and vinegar. 5 Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well. 6 Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
PATATAS BRAVAS 2 tbsp + 1 tsp (35 ml) salt, divided ½ tsp (2.5 ml) baking soda 2 lbs (900 g) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks vegetable oil, for deep-frying Salsa Brava, make ahead, recipe follows chopped fresh parsley, for garnish (optional) 1 Bring a large saucepan or stockpot of water to a boil. Stir in 2 tbsp (30 ml) salt and the baking soda. Add potatoes and parboil until potatoes can be pierced with a skewer but are still firm, 2 to 3 minutes. Drain liquid completely and spread potatoes on a large baking sheet to evaporate excess moisture. Evenly sprinkle 1 tsp (5 ml) salt on potatoes and stir with a spatula. The surface of the potatoes will look rough and a little pasty. Let cool to room temperature for about an hour. 2 In a deep fryer or air fryer, fry potatoes following appliance instructions until golden brown. Alternatively, in a medium saucepan, heat vegetable oil to 375 F (190 C) and deep-fry potatoes in single-layer batches until golden brown. Transfer to a baking sheet lined with paper towels. Continue deep-frying all potatoes. 3 Serve warm on a bed of Salsa Brava, reserving some for a drizzle on top of potatoes.
ALBÓNDIGAS 1½ cups (375 ml) chopped onions
3 cloves garlic, crushed 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) tomato paste 1 tsp (5 ml) Spanish smoked paprika 3 tbsp (45 ml) amontillado or oloroso sherry, or red wine 1 × 19 oz (540 ml) can crushed or stewed tomatoes ⅛ tsp (a pinch) red pepper chili flakes (optional) ½ cup (125 ml) chicken or vegetable stock 4 tbsp (60 ml) chopped fresh parsley, divided
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