Blog Posts

PISTO MANCHEGO

3/24/2018

A delicious dish from Castilla-La Mancha, this recipe comes straight from my family's heart. My grandfather, from Albacete, used to prepare it for us often, and my mum continues the tradition.
One of the best things about pisto manchego is how healthy it is: a mix of vegetables like courgette, peppers, and onion, simmered with tomato sauce. It’s incredibly tasty and versatile – perfect with rice, fried eggs, toast, Spanish omelette, or even a fillet.
My favorite way to enjoy it? With a fried egg, of course.

INGREDIENTS 4Pax:

Chopped tomatoes (canned)
1 clove of garlic
1 onion
1 courgette
2 peppers (1 red, 1 green)
A splash of white wine (optional)
Salt and pepper
Olive oil

METHOD:

Finely chop the garlic.
Cut the onion, courgette, and peppers into medium-sized cubes.
In a pan with olive oil, first sauté the garlic.
Add the onion and peppers, cook on medium heat for a few minutes.
Add the courgette, season with salt and pepper, and pour in the white wine.
Cook for 20 minutes.
Add the chopped tomatoes and cook 5–10 more minutes.
Serve with toast, rice, or a fried egg.

Cook with love!

Thanks :)

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ALIOLI

3/24/2018

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Alioli is a staple in Spanish cuisine—served as a side with fish, meat, seafood, vegetables… it’s truly one of the crown jewels of our gastronomy. You’ll find it accompanying countless tapas, from classic patatas con alioli to Spanish omelette with a twist.
The original alioli is a simple emulsion of garlic and oil—still made this way in regions like Catalonia (alli-oli), Valencia, and Murcia. But throughout Spain, the recipe evolves: many add egg or milk, and in the Canary Islands, even avocado finds its way in!
Personally, I love it so much I could eat heaps of it just with bread! 🥖 Here’s an easy version to try at home. I hope you enjoy it and make it your own!

INGREDIENTS:

250 ml sunflower or olive oil
1 clove of garlic
1 egg
A squeeze of lemon
Pinch of salt

METHOD:

In a tall container, pour the oil.
Add a chopped garlic clove, a squeeze of lemon, and the egg.
Blend at maximum speed, keeping the blender at the bottom at first.
Once you see the emulsion starting to form, slowly raise the blender to blend the entire mixture evenly.

Cook with love!

Thanks :)

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SPANISH OMELETTE

3/24/2018

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Spanish omelette! My absolute favorite! And no, it’s not just an omelette with potatoes—each one is different, with its own flavor and flair. It’s incredibly tasty and fits into any part of the day: breakfast, a quick lunch, in a sandwich, dinner… every occasion is perfect!
One of the best things about Spanish omelette is how versatile it is. You can make it with ham and cheese, chorizo, mushrooms, surimi (like chaca in this video: https://www.youtube.com/watch?v=FKln3EwLN4U&t=1s), with alioli… There are endless variations. Every café has its own version, every home a different twist—but the best one is always our mum’s. It's impossible to get tired of it!
Check out this video for my personal take. It’s super easy—give it a go and create your own style!

INGREDIENTS:

4–5 potatoes
1 onion
10 eggs
Sunflower or olive oil
Salt

METHOD:

Peel and slice the potatoes thinly.
Heat the oil and add the onions, garlic, and potatoes. Once the potatoes are soft, drain them carefully and season.
Whisk and season the eggs, then mix in the potatoes.
In a sauté pan, add two tablespoons of olive oil. Once hot, pour in the mixture. Stir gently at first, then shape it into a round form using a spatula.
Place a flat lid or plate on top of the pan and flip the tortilla. Add more oil if needed and slide the tortilla back into the pan. Cover and finish cooking until set and golden—about 3 minutes more.

Cook with love!

Thanks :)

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STARTERS AND TAPAS

PISTO MANCHEGO

ALIOLI

SPANISH OMELETTE

VIDEO RECIPES