From Albert Bevia:

I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.

TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.

To see Albert making this recipe go to: https://youtu.be/1l-mna9m7P8

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Ingredients

• 3 yukon gold potatoes
• 1 large onion
• 1 head of garlic
• 1/2 cup extra virgin olive oil 125 ml
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• sea salt & black pepper
• handful freshly chopped chives

Instructions

1. Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat
2. Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic
3. 10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry
4. Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes
5. After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!

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!

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!

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!

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!