Chop the potato into small pieces and slice the onion finely. Heat the olive oil in a frying pan and stir in the potatoes and onion. Season with salt and sauté everything over a low heat for 8-10 minutes until the potatoes are tender but not brown. Transfer to an oven tray, lined with buttered greaseproof paper.
Next beat the eggs with a little salt and pour the mixture over the potatoes and onions. Season with salt and pepper, and put the tray in the oven for 10-15 minutes until the omelette has cooked and is still springy in the middle.
Remove the omelette from the oven and leave to cool a little. Cut into small portions and serve hot or cold.
Pre-heat the oven to 200°C / Gas 5
Peel the prawns and remove the heads. Put the olive oil in 6 small individual casserole dishes (or one large dish) and put in the oven. When the oil is warm but not bubbling, add the garlic, prawns and half a chili. Put the dish back in the oven for 8-9 minutes, until the oil is sizzling and prawns are cooked.
Serve the prawns immediately in the casserole dish.
Pre-heat the fryer to 180°C
Prepare the squid, by removing the head and the quill inside the fish. Pull away the outer skin and wash the remaining flesh and tentacles. Cut the squid into rings and dry off on some kitchen paper.
To make the batter, put the flour, corn flour and beer in a bowl and whisk lightly. Season the batter and coat the squid with it and deep-fry in the hot oil.
Remove the squid when golden and dry on some kitchen paper. Serve hot.
Pimientos de Padron
Heat the oil in a frying pan until it is smoking, then toss in the peppers and cook them on a high heat for 2-3 minutes. Keep turning the peppers in the oil so that they colour evenly on all sides.
Then reduce the heat and cover the pan with a lid, leave to cook for another 4-5 minutes or until the peppers are soft. Remove the peppers with a slotted spoon and place on some kitchen paper to remove excess oil.
Sprinkle with salt and serve immediately.
Meatballs in Tomato Sauce
Pre-heat the oven to 160°C / Gas 3
First make the tomato sauce. Heat the oil in a frying pan and add onion and garlic, cook for 1-2 minutes. Stir in the red peppers and sauté for another 2-3 minutes.
Pour in the tomatoes, white wine, cinnamon and sugar, bring everything to the boil and then reduce the heat and simmer for 20-25 minutes. Remove the cinnamon stick and season to taste.
For the meatballs, place the minced lamb and pork in a large bowl. Add the breadcrumbs, garlic, diced onion, parsley and chili.
Use your hands to combine everything together and then add the egg and stir well to bind the mixture. Shape the mixture into bite-sized balls and dust each lightly in the seasoned flour.
Heat the oil in a frying pan, and pan-fry the meatballs until they are firm and evenly browned. Then transfer to an oven tray and cover with the tomato sauce.
Bake in the oven for 15-20 minutes and serve hot.
Pre-heat the oven to 180°C / Gas 4
Pre-heat the fryer to 200°C
Place the chickens in an oven tray and half fill with water. Place the tray in the oven and poach for 25-30 minutes until the chicken is cooked through. Remove from the tray and chop the chicken meat very finely.
Next make the béchamel sauce. Heat the butter in a pot until it bubbles then whisk in the flour until it forms a thick paste. Cook it out over a low heat for 1-2 minutes.
Gradually add the stock and milk, whisking all the time to keep from getting lumpy. When all the liquid is added the sauce, add the nutmeg and some seasoning. The sauce should be very thick and shiny.
Add in the diced chicken and spread the sauce on a tray, cover with Clingfilm and leave in the fridge for at least 4 hours or preferably overnight.
Cut the béchamel sauce into finger shapes roll in the seasoned flour, and then dip in the egg mixture and then coat evenly with the breadcrumbs. Place the croquettes on a plate and chill in the fridge for at least one hour.
Test the oil with some bread, if the oil bubbles and the bread browns quickly it is ready for the croquettes.
Deep-fry 4-5 at a time, rolling them over in the oil to make sure they are evenly crisp and golden. Strain on kitchen paper and serve hot.
To serve, place a selection of all tapas on a plate and serve with a tumbler of chilled Puerto Fino Sherry.