175g red-skinned potatoes, peeled and finely sliced
FOOD Recipe
FOOD Recipe Burrata
250g Manchego, cut into cubes
4 large free-range eggs
2tbsp plain flour
75ml extra virgin olive oil
José Pizarro’s griddled spring onion tortilla recipe By PA “Tortilla de patatas is a classic blend of eggs and potatoes but here’s the eternal debate: onions or no onions. Drum roll … in my family it’s … always onions!” says José Pizarro. “The reason is that this twist is just so good, especially when using griddled spring onions for a smoky, slightly charred flavour that I absolutely love. “This recipe honours the basics but adds a creative twist. What we have here is tender potatoes and spring onions for a tortilla that’s just set on the inside and golden on the outside. I think this version celebrates tradition while adding a subtle, modern edge.Yes, onions in my tortilla! In fairness, here they are caramelised spring onions. No more debate please, everyone’s happy, just the way I like it.”
José Pizarro’s crispy fried Manchego salad By PA “This recipe is inspired by my much-loved Fried Gordal olives stuffed with Manchego, a big favourite at Pizarro restaurant,” says José Pizarro. “Here, the creamy, nutty Manchego is fried until perfectly golden and crisp, bringing a warm, savoury crunch to the salad. Paired with peppery rocket and the vibrant sweetness of fresh blood oranges, the result is a dish that is both refreshing and deeply comforting.A simple honey- mustard dressing ties everything together, adding a zesty punch that balances the sweet, savoury and tangy flavours in every bite. “For the best experience, serve the cheese straight from the pan while it’s still hot and melting.While it definitely shines in this salad, the fried Manchego also makes a fantastic tapa on its own, perfect for sharing or as an indulgent snack.”
1 free-range egg, beaten
Flaky sea salt and freshly ground black pepper
100g panko breadcrumbs
Method:
300ml olive oil, for deep-frying
1. Heat a griddle pan over a high heat.Toss the spring onions in two tablespoons of the olive oil and griddle until tender and charred. Remove from the pan, season with salt and pepper and chop the spring onions. Heat the remaining olive oil in an 18-20 centimetre non-stick frying pan and cook the potatoes very gently for 10 minutes, until just tender. 2. Beat the eggs with plenty of salt and pepper. Drain the potatoes, reserving the oil, and, while they are still warm, toss them and the spring onions with the eggs. 3. Put two tablespoons of oil back into the pan and place over a medium heat. Pour in the egg and potato mixture then jiggle the pan until the eggs start to set around the edges. Reduce the heat to low and cook for five to six minutes until the eggs are almost but not quite set. 4. Invert the pan onto a flat board, then quickly slide the tortilla back into the pan – it might ooze a little but don’t worry as it will re-form once you return it to the pan. Place back on the heat and with a spatula, tuck the edges of the tortilla under themselves to create the classic rounded edge. Continue to cook for another three to four minutes.
1tbsp honey
1tsp Dijon mustard
Juice of 1⁄2 lemon
3-4 tbsp extra virgin olive oil
Flaky sea salt and freshly ground black pepper
Method:
1. Put the rocket and orange segments in a large serving bowl.
2. Dust the Manchego cubes in flour. Dip in the beaten egg, then coat all over in panko.
Griddled spring onion tortilla
3. Heat the olive oil in a small, deep pan to 170°C (340°F). Fry the cubes of cheese a few at a time until golden and crispy. Drain on paper towels. 4. Blend half the honey with the mustard, lemon juice, salt and pepper, then whisk in the extra virgin olive oil to form a dressing. Pour it over the leaves and toss together. Drizzle the rest of the honey over the cheese and scatter over the salad and serve straight away.
Ingredients:
Crispy fried Manchego salad
(Serves 4, takes 30 minutes)
Ingredients: (Serves 4, takes 30 minutes)
10 spring onions, trimmed
150g rocket
5.Turn the tortilla out onto a plate and serve.
120ml olive oil
2 oranges (or blood oranges, when in season), segmented
Photo: spring onion tortilla
Photo: crispy Manchego sal-ad
152 | mccarthyholden.co.uk
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