Smoky Scrambled Egg Skillet with Potatoes & Spinach

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Make sure to cut your potatoes into small pieces, that way they cook quickly. When you add the eggs into the pan, do not over mix them. That way you end up with big chunks of scrambed eggs. Use a GREAT Extra Virgin Olive Oil here, as it cooks and flavors the entire skillet.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=bdi2fUR2W64&t=1s

Smoky Scrambled Egg Skillet with Potatoes & Spinach

Ingredients

  • 1/3 cup extra virgin olive oil 90 ml
  • 2 yukon gold potatoes
  • 1/2 onion
  • 2 cups spinach 120 grams
  • 6 cage-free organic eggs
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/2 cup shredded manchego cheese 120 grams
  • handful freshly chopped chives
  • sea salt
  • black pepper

Instructions

  1. Cut 2 yukon gold potatoes into small pieces that are about 1/8 of an inch (.3175 cm) thick, finely dice 1/2 of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined
  2. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous 1/2 tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed
  3. Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat
  4. Finely shred in about 1/2 cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!

Authentic Spanish Gazpacho Recipe

From Albert Bevia:
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.

In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.

To see Albert making this recipe go to: https://www.spainonafork.com/authentic-spanish-gazpacho-recipe/

Authentic Spanish Gazpacho Recipe

Ingredients

  • 10 roma tomatoes (1 kg / 2 lbs)
  • 1 small green bell pepper
  • 1 small cucumber
  • 1 large clove of garlic
  • 1 tsp sherry vinegar 5 ml
  • 1/4 cup extra virgin olive oil 60 ml
  • 3/4 cup cold water 180 ml
  • pinch sea salt

EXTRAS

  • finely diced green bell peppers
  • finely diced onions
  • extra virgin olive oil

Instructions

  1. Begin by washing & patting dry the tomatoes, bell pepper and cucumber
  2. Cut each tomato into 8 evenly sized pieces and add into a blender
  3. Cut the green bell pepper into large chunks and add to the blender with the tomatoes
  4. Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
  5. Also add in 1 large clove of garlic that´s been cut into 4 pieces
  6. Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
  7. Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
  8. Run the blender on a low speed for about 5 minutes
  9. Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
  10. To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!

Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Instead of adding the garlic into the marinade, I cooked them for about 15 to 20 seconds with the mushrooms. This makes them aromatic and takes the dish to another level. Also make sure to cook your mushrooms on a medium heat not a medium-high heat. That way the flavor of the olive oil goes into each mushroom.

For those of you that follow Spain on a Fork, you know I´ve been making a ton of bread recipes during this lockdown. There is just something so rewarding about making homemade bread.

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=SVNuwq3dlzM&t=11s

Ingredients

  • 12 button mushrooms
  • 2 tbsp finely diced onion 6.50 grams
  • 1 roasted red bell pepper
  • 4 cloves garlic finely minced
  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tbsp sherry vinegar 30 ml
  • 1 tbsp freshly chopped parsley 3.80 grams
  • 1/2 tsp dried thyme .45 grams
  • pinch sea salt
  • dash freshly cracked black pepper

Instructions

  1. Begin by making the marinade, add 2 tbsp finely chopped onions into a bowl, pat down 1 jarred roasted red bell pepper and roughly chop, add into the bowl with the onions, pour in 2 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tbsp freshy chopped parsley and 1/2 tsp dried thyme, mix everything until well combined and set aside
  2. Wash and pat dry 12 button mushrooms, making sure to remove the stems as you clean them
  3. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 3 minutes add in the mushrooms hole side up, after 2 1/2 to 3 minutes flip the mushrooms to cook the other side, after another 2 1/2 to 3 minutes add in 4 cloves garlic finely minced and mix everything together, after 15 to 20 seconds remove the pan from the heat and add the mushrooms and garlic into the bowl with the marinade, mix until well combined and cover with saran wrap, set aside at room temperature
  4. After letting the mushrooms sit in the marinade for at least 15 minutes, transfer the mushrooms into a serving dish using a slotted spoon, making sure to top them off with the vegetables in the bowl, serve at room temperature or cold, enjoy!

Nut-free pesto

The recipe for this month was gracoiusly donated by Tania T., one of our happy customers.

Nut-free pesto

To a blender or vita-mix, add:

1/2 c. Apollo olive oil (I love Miller’s Favorite Organic)
1 clove garlic, broken in half

Start blender and add:

8 oz.fresh washed and dried fresh basil leaves, a handful at a time (adding more oil as needed to make a smooth green basil paste)
1/2-3/4 t. salt (to taste)

Once the mixture has blended into a paste, add:

2-3 T cream cheese (I use Nature Valley Organic Cream Cheese)

Blend until creamy and fluffy.

If you want to go beyond the predictable use on our favorite pasta, try smothering a baked sweet potato or yam in pesto. There is something about the sweet of the potato with the pungent, garlicky, salty, basil taste.

Cheesy Garlic PULL-APART Bread

From Albert Bevia:
TIPS & TRICKS to make this Recipe: I used the bake + broil option when I baked this bread. If your oven can´t do both functions at the same time, just bake it for the same time I baked mine, then add to the broiler for 2 to 3 minutes. Or, if you have the bake option with fan, just use that setting with the same baking time. Maybe a 1 or 2 minute difference, since every oven heat´s differently.

Cheesy Garlic PULL-APART Bread

For those of you that follow Spain on a Fork, you know I´ve been making a ton of bread recipes during this lockdown. There is just something so rewarding about making homemade bread.

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=U_lk54M-Vmg&t=297s

Ingredients

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 1/2 tbsp dried oregano
  • 1/4 cup extra virgin olive oil
  • 1 cup water
  • 7 oz block mild Manchego cheese
  • 4 cloves garlic

Instructions

  1. Cut 24 cubes that are 1/2 inch by 1/2 inch from a block of Manchego cheese, then shred a generous 2 cups, set aside
  2. Add 3 cups all-purpose flour into a large bowl, along with 3 tsp baking powder, 1 tsp sea salt and 1 tbsp dried oregano, mix the dry ingredients together, then add in 3 tbsp extra virgin olive oil and 1 cup water, mix all the ingredients together, once they start forming a dough get in there with your hands and continue to mix, once you end up with a compact dough, knead inside the bowl for 1 to 2 minutes, shape into a ball
  3. Sprinkle some all-purpose flour on a clean flat surface, add the ball of dough on top, cut it into 3 evenly sized pieces, shape each one into a ball, cut each ball of dough into 8 evenly sized pieces, to end up with 24 pieces of dough
  4. Grab a cube of the cheese and add into a piece of dough, seal the dough well over the cheese and shape into a ball, do this until you end up with 24 stuffed pieces of dough
  5. Line an 8-inch round baking pan with parchment paper, add the balls of dough, making sure they´re all tightly compacted together
  6. Add a generous tbsp of extra virgin olive oil into a bowl, shred in 4 cloves of garlic and add in 1/2 tbsp dried oregano, mix until well combined, pour the mixture over the pieces of dough and brush all over until it´s evenly divided

  7. Add the baking pan into a preheated oven, bake + broil option 210 C – 425 F, after 15 minutes open the oven and slide the pan out, sprinkle the shredded cheese all over the bread and add back into the oven, after 5 minutes remove from the oven, transfer to a serving dish, sprinkle with freshly chopped parsley and serve at once, enjoy!

No-Yeast No-Bake Homemade Bread Stuffed with Cheese & Herbs

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Since this is a quick bread, make sure you knead the dough for at least 1 minute. This helps develop some of the gluten strands in the dough. Which gives the bread a great flavor and texture. I cooked my breads between 60 to 75 seconds per side on a medium heat. This was enough to cook the dough fully through and made the cheese perfectly melted.

No-Yeast No-Bake Homemade Bread Stuffed with Cheese & Herbs

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=p4tikrNkpQo&t=3s

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 2/3 cup water
  • 4 slices white cheese
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried parsley

Instructions

  1. Add 2 cups all-purpose flour into a large bowl, also add in 2 teaspoons baking powder and 1 teaspoon sea salt, mix the dry ingredients together, then add in 2 tablespoons extra virgin olive oil and 2/3 cups water, mix together until you form a dough, then get in there with your hands and knead the dough inside of the bowl for 1 to 2 minutes, then shape into a ball
  2. Sprinkle some all-purpose flour on a cleaned flat surface, add the ball of dough on top and cut into 8 evenly sized pieces, shape each piece of dough into a ball
  3. Using your hands or a roller, shape each piece of dough into a circular design that is about 1/8 of an inch in thickness
  4. To assemble each bread, add 1 slice of white cheese on top of one of the doughs, then sprinkle some dried oregano, dried thyme and dried parsley over the cheese, grab another dough and place on top, fold the bottom dough over the top dough through the outer edges, then use your hands or a roller to make sure it is well sealed, do this until all 4 breads are assembled, then brush a kiss of extra virgin olive oil on top of each one
  5. Heat a grilling pan or nonstick fry pan with a medium heat, after 2 to 3 minutes and the pan is hot, add in one of the doughs, oil side down, brush another kiss of extra virgin olive oil over the top dough, after 60 to 75 seconds flip to cook the other side, after another 60 to 75 seconds remove the bread from the pan and transfer to a dish, continue to do this until they´re all cooked, serve immediately, enjoy!

Sweet Potato and Tuna Breakfast Fritters

From Albert Bevia:
TIPS & TRICKS to make these FRITTERS: Once you shred your sweet potato, it is so IMPORTANT to squeeze out as much as possible of the water in the sweet potato. I added mine to a cheesecloth and twisted the water out over a sink. This is what gives these fritters that incredible crispy texture. Some of you might be thinking ¨geez….I don´t have 30 minutes to make breakfast!¨. SOLUTION: Make the fritter batter the night before and add it to the fridge. In the morning fry up your fritters and whala, breakfast is served in a jiffy. 

Sweet Potato and Tuna Breakfast Fritters

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=4CnJAMzA0e4&t=3s

Ingredients

  • 1 sweet potato
  • 2 tins Spanish tuna in olive oil
  • 1 clove garlic
  • 1/2 onion
  • handful fresh chives
  • 1/4 cup all-purpose flour
  • 2 organic cage-free eggs
  • 1/2 tsp sweet smoked Spanish paprika
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. Pell and wash one sweet potato, shred the sweet potato over a cutting board or shallow bowl, grab 3 cups of the shredded sweet potato and add to a cheesecloth, over a sink twist the cloth and try to remove as mush as possible of the water in the sweet potatoes, then add to a large bowl
  2. Drain 2 tins of tuna in olive oil and add to the bowl with the shredded sweet potatoes, also add 1 large shredded or minced clove of garlic, a 1/4 cup of diced onions, 2 tbsp freshly chopped chives and a 1/4 cup of all-purpose flour, in a seperate bowl whisk 2 eggs and then add to the bowl with the rest of the ingredients, season everything with a 1/2 tsp of sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper
  3. Mix all the ingredients together until you form a paste, then grab about a 1/4 cup of the mixture and shape it into a ball, add to parchment paper, continue to do this until all the mixture is gone, you should get about 9 to 10 balls, then gently push each one down, you want a circular design that is 1/2 inch thick
  4. Heat a large frying pan with a medium heat, after 4 minutes add in a generous 2 tbsp of extra virgin olive oil and start adding the fritters, cook in batches to not over-crowd the pan, after 2 1/2 to 3 minutes flip the fritters, after another 2 1/2 to 3 minutes start removing them from the pan and transfer to a dish with paper towels, continue to cook until they are all done
  5. To make the garlic yogurt sauce, add 1/2 cup Greek yogurt into a bowl, shred in 1 clove of garlic, squeeze in 1/2 tsp lemon juice, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined
  6. Add the garlic yogurt sauce to a plate and decorate the fritters around it, sprinkle with freshly chopped chives, enjoy!

Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes

Watch Albert prepare this recipe here: https://www.youtube.com/watch?v=lINQBi5W6BE

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1/2 onion
  • 1 tsp sweet smoked paprika
  • 1/2 tsp cumin powder
  • 1 15 oz can diced tomatoes
  • 1 15 oz can cooked chickpeas
  • sea salt
  • black pepper
  • fresh parsley

Instructions

  1. Drain one 15 oz can of cooked chickpeas into a sieve and rinse under cold running water, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
  2. Heat a fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add in the sliced garlics and the diced onions, mix continuously with the olive oil, after 4 minutes add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, mix together, then add in one 15 oz can diced tomatoes, one 15 oz can cooked chickpeas and season with sea salt & black pepper, mix it all together until well combined and simmer on a medium heat for 5 minutes, remove from the heat and garnish with freshly chopped parsley, enjoy!

10 Incredible 3-INGREDIENT Spanish TAPAS

From Albert Brevia:
The way I served these 10 delicious tapas was over a piece of bread, like they do in tapas bars in Spain. So the bread is not included as an ingredient, neither is salt or pepper. Just make sure to use baguette bread, it makes all the difference in the flavor.

TIPS & TRICKS to make this recipe: As I stated earlier, make sure to use baguette bread, I cut mine into 1-inch thick diagonal slices and lightly toasted them. The Manchego cheese I used was a mild one, but you can use a stronger cheese if you prefer. I also used an Organic Extra Virgin Olive Oil in some of the tapas. The one I used was from Apollo, an absolute flavor bomb that is seriously becoming my go-to EVOO. The ingredients below are to make 3 servings from each tapa, so if you need more, just double up on the ingredients.

10 Incredible 3-INGREDIENT Spanish TAPAS

Watch Albert preparing this recipe:  https://www.youtube.com/watch?v=MuSQjBhrELM

Ingredients

Instructions

  • 1 slice smoked salmon
  • 1 container cream cheese
  • 3 tins Spanish tuna
  • 3 Spanish green olives
  • 3 tomatoes
  • 2 cloves garlic
  • 1 tin Spanish anchovies
  • 2 sprigs fresh rosemary
  • 1 block Manchego Cheese
  • 1 jar strawberry jam
  • 3 walnuts
  • 2 dried pitted dates
  • 8 fresh basil leaves
  • 1 jar roasted red bell peppers
  • 1 creamy goat cheese
  • handful fresh chives
  • 1 hardboiled egg
  • 2 tbsp mayonnaise
  • 1/4 cup extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  1. For the first tapas dish you will need smoked salmon, cream cheese and fresh chives, begin by spreading the cream cheese over the pieces of bread and then add in 2 fresh chives over the cheese, cut a slice of smoked salmon into 3 pieces and roll each one up, add on top of the chives and cream cheese
  2. For the second tapas dish you will need 2 tins Spanish tuna, 1 tomato and 3 Spanish olives, begin by draining the oil from the tuna, then divide the tuna over the pieces of bread, cut a tomato into thin slices and then in half, add a 1/2 slice of tomato over the tuna, pierce an olive with a toothpick and pierce over the tomatoes
  3. For the third tapas dish you will need 2 tomatoes, 1 clove garlic and extra virgin olive, begin by rubbing the raw garlic over the pieces of bread, then rub the tomato over the bread, drizzle each piece of bread with a kiss of extra virgin olive oil and lightly season each one with sea salt
  4. For the fourth tapas dish you will need 1 tin Spanish anchovies, 1 tomato and 1 clove garlic, begin by rubbing the raw garlic over the pieces of bread, then cut the tomato into thin slices and then in half, add a 1/2 slice of tomato over the bread, finally add 2 anchovies in a criss-cross design over the tomatoes
  5. For the fifth tapas dish you will need a block of Manchego cheese, extra virgin olive oil and 1 sprig fresh rosemary, begin by cutting the block of Manchego cheese into 1/4 inch thick slices, add a slice of cheese on top of each piece of bread, next drizzle in a kiss of extra virgin olive oil over each piece of cheese, for the final step roughly chop a sprig of fresh rosemary (remember to remove the needles from the stem) and sprinkle over the cheese
  6. For the sixth tapas dish you will need 3 slices Manchego cheese, strawberry jam and 3 walnuts, begin by adding a slice of cheese on top of each piece of bread, next add a dollop of strawberry jam over the cheese and finally add a walnut over the jam
  7. For the seventh tapas dish you will need goat cheese, 2 dates and a sprig of fresh rosemary, begin by spreading the goat cheese over the bread, then roughly chop the pitted dates and sprinkle over the cheese, for the final step sprinkle each piece of bread with freshly chopped rosemary
  8. For the eighth tapas dish you will need jarred roasted peppers, fresh basil and extra virgin olive oil, begin by cutting the roasted peppers in half, then add a half on top of each piece of bread, lightly season the peppers with sea salt, drizzle a kiss of extra virgin olive oil over the roasted peppers and top off with some freshly chopped basil
  9. For the ninth tapas dish you will need jarred roasted peppers, goat cheese and fresh chives, begin by spreading the goat choose over the pieces of bread, then cut the roasted peppers into thin strips and add two over the cheese, sprinkle with some freshly chopped chives
  10. For the tenth and final tapas dish you will need 1 tin Spanish tuna, 2 tbsp mayonnaise and 1 hardboiled egg, begin by draining the oil from the tuna and then add the tuna into a large bowl, roughly chop the hardboiled egg and add with the tuna, finally add in 2 to 3 tbsp of mayonnaise and season everything with sea salt & black pepper, mix together until well combined, evenly divide the tuna salad over the pieces of bread

How to Make THE BEST Sheet-Pan Roasted Vegetables

From Albert Brevia:
With the holidays coming up, everything get´s pretty hectic in the kitchen. The last thing you wanna worry about is the side dish. But at the same time, you want your side dish to stand out. These sheet-pan roasted vegetables are just that. 

TIPS & TRICKS to make this recipe: Remember to preheat your oven before you get started, such an important step. It took me exactly 35 minutes to get the perfect texture to all the veggies, but each oven heat´s differently, so keep an eye on them. Line your baking tray with parchment paper, this way your veggies don´t stick and they´re easily removed from the baking tray.

How to Make THE BEST Sheet-Pan Roasted Vegetables

Watch Albert preparing this recipe:  https://www.youtube.com/watch?v=ECJMotavMdE

Ingredients

  • 3 yukon gold potatoes
  • 1 large zucchini
  • 2 red bell peppers
  • 2 large onions
  • 1 head of garlic
  • 1/4 cup extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 2 tsp sweet smoked Spanish paprika

Instructions

  1. Cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter right down the middle and then into 1/2 inch thick pieces, add the cut potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer and evenly spread out
  2. Cut 1 large zucchini into 1/4 inch thick rounds, evenly divide over the potatoes, cut 2 red bell peppers into 1 inch x 1 inch pieces and add over the potatoes and zucchini, cut 2 large onions in half, then cut each half right down the middle and into 1/2 inch thick pieces, evenly spread the onions into the baking tray, grab 1 head of garlic and seperate the cloves, cut a slit on each clove and add to the baking tray
  3. Drizzle a generous 1/4 cup of extra virgin olive oil over the vegetables, season generously with sea salt, freshly cracked black pepper, 1 tbsp of dried thyme, 1 tbsp of dried rosemary and 2 tsp of sweet smoked Spanish paprika, make sure you evenly spread out the herbs & spices so each piece of vegetable get´s coated
  4. Add into a preheated oven, bake + broil option 250 C – 475 F
  5. After 35 minutes the vegetables should be perfectly cooked, you can always stick a toothpick into a piece of potato, if it easily goes in but with a little resistance, the veggies are done, remove from the oven and serve at once, enjoy!