Discover the authentic Spanish dinner experience with our delicious dishes. Here is a list of the most common Spanish dinners.
Índice
- Spanish dinners, recipes for the end of the day
- Spanish Omelette (Tortilla de Patatas):
- Gazpacho
- Meatballs in tomato sauce
- Ham Croquettes
- Ratatouille Manchego
- Your Spanish ingredients in Your Spanish Shop
Spanish dinners are usually light and healthy, which is one of the reasons why our gastronomy is a reference all over the world. We are going to review some of the typical Spanish dinners, if you want to buy Iberian ham online, canned food, cheeses and other typical ingredients for Spanish dinners, in Your Spanish Shop we offer you the best selection of products.
Spanish dinners, recipes for the end of the day
Spanish Omelette (Tortilla de Patatas):
Ingredients
4-5 large potatoes
1 large onion
6 eggs
Salt
olive oil
Preparation
- Peel the potatoes and cut them into thin slices or small cubes. Do the same with the onion.
- Heat a large amount of olive oil in a large frying pan and add the potatoes and onion. Cook over medium-low heat until soft but not browned.
- Meanwhile, beat the eggs in a large bowl and season with salt.
- Once the potatoes and onion are cooked, drain them from the oil and add them to the bowl with the beaten eggs. Mix well.
- Heat a little oil in a frying pan (it can be the same pan after removing the excess oil) and pour the egg, potato and onion mixture into it.
- Cook over medium-low heat for about 4-5 minutes, turn the omelette with the help of a large plate and cook on the other side for another 3-4 minutes or until it is well set.
- Serve warm or at room temperature.
Gazpacho
Ingredients
1 kilo of ripe tomatoes
1 small cucumber
1 green pepper
1 clove of garlic
50 g of breadcrumbs
Extra virgin olive oil
Wine vinegar
Salt
Water (optional)
Preparation
- Start by peeling the tomatoes, cucumber and garlic.
- Cut the tomatoes, cucumber and pepper into chunks.
- In a blender or food processor, add the tomatoes, cucumber, pepper, garlic and breadcrumbs.
- Blend until smooth.
- Add a splash of olive oil, vinegar and salt to taste. If the consistency is too thick, add a little water.
- Blend again until the desired consistency is reached.
- Strain the gazpacho through a sieve to remove any chunks that have not been blended.
- Chill in the refrigerator for at least a couple of hours before serving.
- Serve chilled and can be garnished with cucumber, pepper or tomato wedges.
Meatballs in tomato sauce
Ingredients
500 g mixed minced meat (pork and beef)
2 cloves of garlic
Parsley
1 egg
Breadcrumbs
Flour
Salt
Pepper
Olive oil
1 onion
2 cloves of garlic
1 glass of white wine
500 gr of crushed tomato
Preparation
- Mix the minced meat with the chopped garlic and parsley, egg, breadcrumbs, salt and pepper. Mix well and form the meatballs.
- Dredge the meatballs in flour and fry in a frying pan with olive oil until golden brown. Set aside.
- In the same frying pan, add the chopped onion and garlic and sauté.
- Add the white wine and allow the alcohol to evaporate.
- Add the crushed tomato and let the sauce cook for about 10-15 minutes.
- Add the meatballs to the sauce and cook together for a further 15-20 minutes.
- Correct the salt and serve.
Ham Croquettes
Ingredients
50 grams of butter
60 grams of flour
500 ml of milk
200 grams of Serrano ham
Salt
Pepper
Nutmeg
2 eggs
Breadcrumbs
Olive oil for frying
Preparation
- Melt the butter in a large frying pan and add the chopped Serrano ham. Sauté a little.
- Add the flour and stir well to mix with the butter and ham.
- Gradually add the hot milk, stirring constantly so that no lumps form.
- Cook the béchamel sauce over a low heat for about 10 minutes. Season with salt, pepper and nutmeg.
- Chill the dough in the fridge for at least a couple of hours, or until it is completely cold.
- Once the dough is chilled, form the croquettes with your hands. Dip each one in beaten egg and then in breadcrumbs.
- Fry the croquettes in plenty of hot olive oil until golden brown on all sides.
- Place the croquettes on absorbent paper to remove excess oil.
- Serve the croquettes hot.
Ratatouille Manchego
Ingredients
1 aubergine
1 courgette
1 green pepper
1 red pepper
1 onion
4 ripe tomatoes
4 tablespoons of olive oil
Salt
1 teaspoon sugar
Preparation
- Cut the aubergine, courgette, peppers and onion into cubes.
- Heat the oil in a large frying pan over medium heat and add the onion. Sauté until translucent.
- Add the peppers and cook for about 5 minutes, then add the courgette and aubergine. Cook until the vegetables are tender.
- Meanwhile, peel the tomatoes and cut them into cubes.
- Add the tomatoes, salt and sugar to the pan. Simmer until the tomatoes are cooked through.
- Serve hot, on its own or with fried or grilled eggs.
Your Spanish ingredients in Your Spanish Shop
If you need the best ingredients for your Spanish recipes, in Your Spanish Shop we offer you the best selection of ingredients and ready-made recipes. We also take care of international shipments with total security, preserving the qualities of each product.