Fiesta Tapas Platter (Tortilla Española, Gambas al Ajillo and Pan con Tomate)

Tortilla española

• 90 ml Extra virgin olive oil
• 650 g Idaho potato
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 6 Egg

Gambas al ajillo

• 60 ml Extra virgin olive oil
• 5 cloves Garlic
• 1 tsp Sweet paprika
• 400 g Prawns
• ½ tsp Fine sea salt
• 10 g Fresh parsley

Pan con tomate

• 8 slices White bread
• 3 medium Tomato, ripe
• 45 ml Extra virgin olive oil
• ½ tsp Fine sea salt

1. Peel the potatoes, then slice them thinly (about 3 mm). Halve and thinly slice the onion.
2. Heat the olive oil for the tortilla in a large frying pan over medium-low heat. Add the potatoes, onion and fine sea salt, then cook gently for 18 to 22 minutes, stirring often, until the potatoes are tender but not browned.
3. Meanwhile, crack the eggs into a mixing bowl and whisk until blended. When the potatoes are tender, lift them out with a slotted spoon into the eggs and let cool for 2 minutes, then stir to coat.
4. Pour off most of the oil from the pan, leaving a thin layer. Return the pan to medium heat, add the egg and potato mixture, and cook for 4 to 5 minutes until the edges are set and the base is golden.
5. Flip the tortilla: slide it onto a plate, invert the pan over the plate, then turn everything back into the pan. Cook for 3 to 4 minutes more until set to your liking, then slide onto a board and rest for 10 minutes before cutting into wedges.
6. For the pan con tomate, toast the white bread in a dry frying pan over medium heat for 1 to 2 minutes per side until lightly golden. Halve the tomatoes and grate the cut sides into a bowl, discarding the skins.
7. Spoon the grated tomato over the toast, then drizzle with the olive oil for the pan con tomate and sprinkle with fine sea salt. Set aside at room temperature while you cook the prawns.
8. Thinly slice the garlic and roughly chop the parsley. Heat the olive oil for the gambas in a frying pan over medium heat, add the garlic and cook for 30 to 60 seconds until fragrant but not browned.
9. Stir in the sweet paprika, then add the prawns and fine sea salt. Cook for 2 to 3 minutes, tossing, until the prawns are pink and just cooked through, then take off the heat and stir through the parsley.
10. Arrange the tortilla wedges, gambas al ajillo and pan con tomate on a large board or platter. Serve the prawns warm, with the tortilla and toast warm or at room temperature.

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