Notes about Recipes in this book

• Cauliflower tortilla (Tortilla de coliflor)

  • wester on July 14, 2019

    Very basic and I changed quite a few things. I skipped the soaking and boiling and went straight to panfrying the cauliflower. I added the lemon juice to the eggs instead. I finished the tortilla under the grill (easier than flipping it). The amount of cauliflower was not quite clear either - I put in a much as fit in a single layer in my pan. With these tweaks, it was good.

• Meatball pinchos with pisto (Pinchos de albondigas con pisto)

  • wester on March 21, 2015

    Excellent meatballs, very good ratatouille (although I don't know why it's called pisto). With the amount of oil given, the meatballs would be deep fried, which I didn't think necessary. Just frying in a normal amount of oil was OK.

• Red bell pepper, egg and anchovy salad (Ensalada de pimientos, huevo y anchoas)

  • wester on September 29, 2014

    Way too much tomato relative to the other ingredients - half is plenty. Apart from that, a good salad, somewhat reminiscent of a salade Niçoise.

• Thin tortillas with tuna and bell pepper (Tortilla fina con atún y pimientos)

  • wester on July 03, 2019

    Basically an omelette with vegetable stew and tuna. Tasty, but very ordinary and more work than it was worth. Especially the roasting of the peppers made no discernible difference in the end result. Also, the vegetables needed longer and a higher temperature than stated, especially the onions which were still almost raw after 6 minutes on low. Not a repeat.

• Fine Cooking

  It’s impossible to page through without becoming desperately hungry. But mercifully, many tapas can be prepared without much ado from staple ingredients like bread, eggs, potatoes, and cured meats.

  Full review