top of page

Sat, Jun 05



Dinner Series - Spanish Dinner - Tapas

Join me as we continue our dinner series. This month we will be making a Spanish dinner starting this week with Tapas. Tapas are small plates perfect for appetizers.

Registration is Closed
See other events
Dinner Series - Spanish Dinner - Tapas
Dinner Series - Spanish Dinner - Tapas

Time & Location

Jun 05, 2021, 2:00 PM – 3:00 PM EDT



About the event


Patatas Bravas


3 Tbs Olive Oil

2 Tbs Minced Onion

2 Garlic cloves minced

1 1/2 Tbs Spanish paprika

1/4 tsp Tabasco Sauce

1/4 tsp Ground Thyme

1/2 cup Ketchup

1/2 cup Mayonnaise 

Salt and Pepper

 4 large Russet potatoes, peeled and cut into 1 inch cubes

1 cup Olive Oil for frying 

Parsley to garnish

In a saucepan heat 3 Tbs olive oil over medium heat. Add the onion and garlica and saute until the onlon is soft, being careful not to burn the garlic.  Remove pan from the heat and add the Paprika, Tabasco Sauce, Ground Thyme, Ketchup and Mayonnaise. Mix ingredients together and season with Salt and Pepper.

Lightly salt the potatoes, In a large skillet fry the potatoes in a cup of olive oil until done and golden.  Remove from the oil and drain on paper towels. You may want to salt the potatoes once more.

Mix the potatoes with te sauce just before serving.

Spanish Tortilla


1 cup Olive Oil

5 Medium Baking Potatoes, peeled and sliced

1/2 large yellow onion. chopped

3 Garlic Cloves, minced

5 Eggs


In a nine inch skillet heat the oil and add the potatoes cook trying to keep the potatoes moving so they do not stick together. Add the onions and garlic and cook until tender. Drain into a colander and add 3 Tbs oil back into the skillet.

In a large bowl whisk the eggs with a pinch of salt add the potatoes and stir gently to coat the potatoes with egg. Gently add the potato egg mixture to the skillet cook on medium heat until the mixture is half set.

Using a plate  cover the skillet and invert the potato egg mixture, add 1 Tbs oil back to the pan and slide the uncooked side into the skillet and finish cooking.  Slide the Tortilla out of the pan and let cool. Slice and serve at room temperature.

Shrimp Pil Pil


1/4 Cup Olive Oil

3 Cloves garlic minced

1 tsp Smoked Paprika

1 tsp Dried Chile Flakes

1 Lb Shrimp

Fresh cracked black pepper

Parsley, minced for serving

Peel and devein the shrimp. Add the oil to a skillet on medium heat add the garlic paprika and chile flakes.  Cook until the garlic is golden. Add Shrimp and cook until done. The time will depend on the size shrimp you have. Pour shrimp and oil into a serving dish and sprinkle with Parlsey.

Share this event

Event Info: Events
bottom of page