Autentico Dining

22/06/2024

Great work from Truly Lush Events who are our recommended event staffing for our Catering.

Keshia and her team are on hand ro help take care of your occasion ensuring that you can truly sit back, relax and enjoy the evening 😉.

22/06/2024

Want to know what we get up to when we’re not cooking paellas for you? We’re cooking them for local restaurants!

Dallings in Kings Langley offer a fabulous tapas evening on Thursdays and Fridays. What’s more is that they serve our delicious paella!

So if you’re missing the authentic taste of Spain but don’t have plans to host a party soon, you can enjoy our paella with some delicious tapas and wine.

Booking is necessary see for more details

05/06/2024

Can’t see the sun from your window either? Luckily our paellas bring the feeling of being on a Spanish summer holiday right to your table.

Summer is right around the corner (it is, we’re sure it is!) and the easiest and best way to celebrate with family and friends this summer is over a paella. We’ll take care of all your catering needs, so you can sit back, relax and enjoy the celebrations.

If you’re having a party or just a get together, our paella is an affordable way to really wow your guests but without all the hard work.

Some of our weekends are already booked up over the coming months, so get your enquiries in quick.

12/04/2024

Spring Offer 10% off Paella Catering 🌞 - *|www.autentico.co.uk|*

11/04/2024

🌟✨ Trust: The Foundation of Our 8-Year Legacy! ✨🌟

For the past 8 years, Autentico has been the trusted partner for events of all kinds, ensuring every celebration is memorable and stress-free. 🎉🍽️

With a proven track record of reliability and excellence, we've earned the trust of thousands of satisfied customers. From birthdays to weddings to corporate functions, our team is dedicated to delivering on our promises and exceeding expectations every step of the way.

When you choose Autentico, you're not just getting top-quality catering; you're investing in a partner you can rely on to make your event a resounding success. Join the countless others who have entrusted us with their special occasions, and experience the difference with Autentico! 📞🍽️

08/04/2024

🎉✨ Stress-Free Celebrations without Breaking the Bank! ✨🎉

Planning a celebration for a large group of guests can be daunting, especially with the rising cost of living. We understand the struggle of wanting to create an unforgettable event without compromising on quality or breaking the bank. That's where we come in to lend a hand! 🤝💰

At Autentico, we believe that every celebration should be memorable, impressive, and stress-free, regardless of budget constraints. That's why we offer a solution that ticks all the boxes:

🌟 Impressive Catering: Our mouthwatering dishes delivered in their authentic Paella Pans,will leave your guests raving about the meal long after the party ends.
🍽️ Substantial Meal: Enjoy hearty portions that satisfy even the most discerning appetites. No sides are required, Paella is a meal in itself!
🎉 Different & Unique: Stand out from the crowd with our diverse menu options that cater to all tastes and dietary needs and have a WOW factor!
💼 Stress-Free Planning: Leave the logistics to us and enjoy a hassle-free experience from start to finish.

And the best part? You can enjoy all of the above at an affordable cost of just £10-£12 per head! 💸

With Autentico, you don't have to cut any corners to host an unforgettable celebration. Let us help you make your event a success without breaking the bank. Contact us today to discuss your catering needs! 📞🍽️

04/04/2024

🎉🥳 Celebrate in Style with Our Delicious Paella Catering! 🥘✨

Are you planning a birthday bash or a special gathering with friends and family? Make it memorable with our mouthwatering paellas that are sure to impress everyone at the party! 🎈🎊

👉 Our Paellas are:
✅ Arrive piping hot and ready to serve
✅ Prepared and Delivered in their authentic pans
✅ Can accommodate all dietary requirements
✅ Guaranteed to give your guests a WOW factor experience

And the best part? You can feed your guests from just £10-£12 per head, without breaking the bank! 💸

Don't settle for ordinary catering when you can give your guests something to talk about. Order our Paellas today and let the festivities begin! 🌟🍽️

21/03/2024

Planning a gathering to celebrate a big occasion, or simply entertaining friends because we never forget that just 3 years ago it wasn’t possible.

We’ll help you make it unforgettable! Our paellas serve up more than just a meal, they’re an experience for your guests to enjoy and all from just £10-£12 per head.

You’ve seen it all before- the sandwich buffet, with sausage rolls and a few salads. It’s average at best so why settle for the ordinary? Our premium paella served straight from its authentic pan, promises a feast that's both flavorful and fulfilling. What’s more, is that our paellas are a meal in itself, you don’t need side dishes to go with it. Once you add up the cost of your party buffet our paellas work out at just £1 per head more (yes we did the maths on the food-to-go order!).

So let’s turn your event into an occasion to remember. Say goodbye to bland buffets and hello to a culinary adventure that'll have everyone talking. Give your guests a taste sensation they won't soon forget!
www.autentico.co.uk

We are a family-run business specialising in Paella & Spanish Catering. We use traditional recipes

31/12/2023

Wishing all of our customers and followers a very happy new year from Autèntico.

Thank you for support throughout 2023, we served more paellas than ever before! We’re so grateful for your likes, shares, orders and recommendations. Our small family business would not be what it is today without our wonderful customers.

We wish you all health and happiness in 2024 and look forward to helping you cater for special events next year.

23/12/2023

On the eleventh day of Christmas Auténtico gave to me….their wines to pair with paella!

Did you notice our little break? We took a little trip across the pond to see our son and the time difference was a bit hard to get used to!

But here you have it, our last 2 days of Christmas and today we’re bringing you some of our favourite wines that we like to serve with our paellas. They can be found in most supermarkets and are all at a great price point.

First up the reds. Great served with any of our paellas packed with chorizo or chicken.

1. Castillo de Paz Tempranillo- deeply coloured with lots of berry aromas this one is our tied favourite.
2. Vista Alegre Rioja- more of a spicy intense aromas
3. Trivento- an Argentinian Malbec has plum and raspberry aromas. This one is our other favourite.

Then the whites, lovely for the summer or with our seafood paellas.

1. 5 hidden lagoons Sauvignon blanc- from central Spain this is very light and fresh with tropical fruit flavours.
2. Journeys end Sauvignon blanc- this has notes of kiwi, green fig, lime and gooseberries. We visited this vineyard years back when we visited Stellenbosch and have loved this wine ever since.
3. 19 crimes Sauvignon blanc- very light in character with notes of passionfruit, guava and grapefruit.

10/12/2023

On the tenth day of Christmas Auténtico gave to me….their recipe for orange flan.

This is a fab gluten free dessert to have up your sleeve.

To serve 8 you will need:

- 75g of caster sugar for caramelising
- 175g sugar for the syrup
- 175ml water
- 8 egg yolks
- 4 whole eggs
- 100g ground almonds
- 1 orange zest and juice

1. Preheat oven to 160 degrees
2. Put the sugar in a saucepan and on a medium to low heat warm until it turns to a golden caramel.
3. Pour the caramel into ramekins making sure it coats the bottoms and sides
4. Take the 175g or sugar and with the water bring to a boil. Then simmer on a low heat for 2 minutes. Leave to cool slightly.
5. Beat the eggs and the egg yolks together and then slowly add the sugar syrup.
6. Add in the almonds, orange zest and juice.
7. Pour into the ramekins.
8. Put the ramekins into a baking tray and make a Bain Marie.
9. Bake until the centres are firm which is usually around 40 minutes.
10. To serve, run a knife around the edge and turn upside down.

09/12/2023

On the ninth day of Christmas Auténtico gave to me….their recipe for arroz con leche.

This is great eaten hot or cold.

To serve 4 you will need:

- 240g arborio rice
- Zest of 1/2 lemon
- 2 cinnamon sticks
- 1 tsp ground cinnamon
- Pinch of salt
- 1 litre of whole milk or dairy alternative
- 80g sugar

1. Rinse the rice under the cold water and then put it in a sauce pan.
2. Cover with some of the milk so that it just covers the top of the rice and warm on a medium heat.
3. Add in the cinnamon stick, salt and lemon zest.
4. Stir until all the milk is absorbed.
5. Add the rest of the milk about 100ml at a time stirring in between each time until the milk absorbs each time.
6. Once all the milk is added taste the rice to see if it is cooked through. We prefer it al dente but some prefer it softer.
7. When it’s cooked remove it from the heat and add in the sugar and ground cinnamon.
8. You can either pop it in the fridge to cool or eat it warm.

08/12/2023

On the eighth day of Christmas Auténtico gave to me….their recipe for churros.

Top tip: look up the Spanish hot chocolate recipe we posted in November and make the two together for the world’s best pairing.

To serve 6 you will need:

- 100g of granulated sugar
- 1 tsp ground cinnamon
- 250ml water
- 50g butter
- 1 tablespoon sugar
- 140g of plain flour
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying

1. For the coating mix together 100g sugar and cinnamon to make the coating.
2. Heat about 1 1/2 inches of vegetable oil in a pan and heat until the oil reaches 180 degrees.
3. Mix together the water, butter, and salt in a saucepan and bring to the boil.
4. Add the flour and reduce the heat to low/medium.
5. Cook and stir constantly until it comes together into a smooth batter.
6. Transfer into a large mixing bowl and leave to cool for 5 minutes.
7. Add in the egg and vanilla extract and mix with a whisk or electric mixer.
8. Place the mixture into a piping bag with a rounded star tip.
9. Pipe into the hot oil in 6cm lengths and fry for about 2 minutes.
10. Remove from the oil and transfer to a paper towel or remove any excess oil.
11. Then transfer into the bowl of sugar and cinnamon to coat.
12. Repeat until all mixture is cooked.

07/12/2023

On the seventh day of Christmas Auténtico gave to me….their recipe for arroz al horno.

A super easy Spanish baked rice recipe.

To serve 4 you will need:

- 1 cab chickpeas drained
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 200g of dried fruit (apricots, dates, prunes) chopped
- 1 onion finely sliced
- 250g cherry tomatoes sliced in half
- 1 tablespoon tomato puree
- 1 teaspoon of smoked paprika
- 80g almond flakes
- 500ml vegetable stock
- 280g of Spanish paella rice

1. Pre heat oven to 200 degrees.
2. If you have an oven proof pan, warm some oil over a medium heat. If not use a frying pan and you can transfer over later.
3. When it’s hot sauté the onions until caramelised.
4. Add the garlic and stir for 40 seconds
5. Add half of the chopped fruits and fry for a couple of minutes
6. Add in the tomato puree and cherry tomatoes
7. Add the paprika, chickpeas and stock and bring it to the boil.
8. Add in the rice and stir
9. At this point transfer it all into an ovenproof dish and add in the last half of your fruits.
10. Drizzle with a bit of olive oil and bake for 30 minutes.
11. At the end heat a dry frying pan and toast your almonds then sprinkle on to serve.

06/12/2023

On the sixth day of Christmas Auténtico gave to me….their recipe for chicken and chorizo stew.

A great winter warmer.

To serve 6 you will need:

- 6 bone-in chicken thighs or drumsticks
- salt and pepper
- 2 tablespoons olive oil
- 250g of cooking chorizo sliced into 1cm
- 1 large onion thinly sliced
- 2 red peppers thinly sliced
- 2 garlic cloves crushed
- 4 sprigs fresh thyme or 1 teaspoon dried
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 250ml dry white wine
- 500ml chicken stock
- 2 cans of chopped tomatoes
- 1 tablespoon tomato puree

1. Season the chicken thighs with salt and pepper.
2. If you have an oven proof pan, warm some oil over a medium heat. If not use a frying pan and you can transfer over later.
3. When it’s hot sear the chicken on all sides until it’s browned
4. Remove from the heat and put to one side. Then get your chorizo and sear until it’s slightly browned for around 2 minutes.
5. Add in your onions and pepper and cook slowly for around 4 minutes until til they soften.
6. Add the garlic, thyme, paprika, cumin and bay leaves and cook for a min stirring constantly so they don’t stick.
7. Deglaze the pan by putting in your white wine
8. And when it’s reduced by half stir in the stock, tomato puree and canned tomatoes.
9. At this point either add in your chicken or transfer it all into an overnight dish with your chicken.
10. Cook in a pre heated oven of 180 degrees for 30 minutes. Ensure the chicken is fully covered in the sauce to stop it drying out.
11. If you want the sauce thicker you can reduce it down further on a stove after.

05/12/2023

On the fifth day of Christmas Auténtico gave to me….their recipe for Spanish roast chicken.

Now we love Sunday roast in our family and this is classic from the ‘pollerías’ of Madrid. If you can use corn fed chicken, even better. You’ll find most chicken in Spanish supermarkets is corn fed and the difference in flavour is very noticeable.

To serve 6 you will need:

- A large chicken (1.8-2kg)
- A whole bulb of garlic peeled
- Fresh parsley
- Olive oil
- Salt
- Pepper
- 250ml white wine
- 250ml water
- 1 chicken stock cube (we like the stock pots)

1. Preheat your oven to 180 degrees Celsius and pop your baking tray in there to warm too.
2. In a food processor, whiz up the parsley, olive oil, garlic cloves, salt and pepper. You can also use a pestle and mortar.
3. Pat the chicken dry and then stuff the chicken with 3 tablespoons of the mixture and rub the skin with a but more.
4. Sprinkle the skin with a bit more salt.
5. You’ll probably have some paste left over which you can keep in a container in a fridge.
6. Place the chicken in the preheated oven pan and pour the wine, water and stock around the chicken.
7. Cover with baking paper and cook for 1 hour 20 mins
8. Remove the baking paper and cook uncovered for a further 20 minutes to crisp the skin.
9. Top tip: use the juice of the chicken to make a beautiful gravy

04/12/2023

On the fourth day of Christmas Auténtico gave to me….their recipe for patatas bravas.

An absolute classic tapas dish. You can add in different spices such as harissa for a spicy earthy flavour or nduja for an Italian twist.

To serve 6 you will need:

- 1kg potatoes (we like Maris piper)
- Salt
- Extra virgin olive oil
- 1/2 tsp baking soda

For the sauce

- 200ml olive oil
- 3 garlic cloves sliced
- 2 teaspoons smoked paprika
- 1 can of chopped tomatoes
- 1 vegetable stock
- 1 tablespoon tomato puree
- 1 teaspoon red wine vinegar
- 1 tablespoon corn flour

We serve with shop bought garlic aioli (shhhh! Don’t tell anyone!).

1. Peel and chop potatoes into 4cm chunks.
2. Boil a large pan of water and drop in the baking soda. It’ll foam at first.
3. Pop the potatoes in for 2 minutes and the drain.
4. Leave to drain fully and cool whilst you start the sauce. The crispest potatoes are made when the potatoes are completely cool. You can leave this over night in a refrigerator.
5. In a saucepan warm the olive oil over a medium heat and then drop in the garlic slices so they sizzle.
6. Lower the heat and add in all the other ingredients apart from the cornflour.
7. Leave on a slow simmer for 15 minutes
8. Remove from the heat and blend with a stick blender.
9. If it’s too thin, add back to the saucepan and add the cornflour mixed with water to thicken.
10. Take your cooled potatoes and throughly sprinkle with salt.
11. In a frying pan warm the oil. NOTE: if you’re wanting a healthier version we often fry these in our air fryer with a spray of olive oil and they’re just as tasty.
12. If you’re going all out, tip your potatoes into the oil and cook over a medium heat, turning regularly with a slotted spoon.
13. Once browned on all sides, remove from a pan and place into a paper kitchen towel to soak up as much oil as possible.
14. Serve with your bravas sauce and aioli.

03/12/2023

On the third day of Christmas Auténtico gave to me….their recipe for Chorizo stuffed dates wrapped in bacon.

This is one is super easy and a twist on a loved classic.

To make 24 you will need:

- 1 small chorizo sausage
- 24 mejool dates pitted
- 12 slices of bacon sliced in half


1. Slice the chorizo in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
2. Stuff a chorizo stick into each date.
3. Wrap a slice of bacon round each date and secure with a toothpick.
4. Pop into an air fryer for 10 mins at 180 or in a 200 degree oven for 15 minutes
5. You can also sauté in a pan, turning occasionally until brown on all sides for around 10 minutes

02/12/2023

On the second day of Christmas Auténtico gave to me….their recipe for Gambas al ajillo.

This is another firm favourite when we entertain. It’s warm and delicious and also makes a great Christmas starter.

To serve 6 you will need:

- 600g of raw tiger prawns peeled and shelled
- 6 cloves of garlic grated
- Olive oil
- For Christmas- a splash of dry sherry
- Sea salt and chilli flakes if you like a little heat.


1. Take a large frying pan and cover the bottom in olive oil. Yes it’s a lot but trust us, it makes all the difference.
2. Slowly heat the garlic on a low/medium heat.
3. When the garlic starts to sizzle throw in your prawns.
4. Sauté for a minute and once the prawns start to sizzle throw in the dash of sherry.
5. Simmer for another minute. You don’t want to overcook the prawns but they won’t take long.
6. Take off the heat and sprinkle with sea salt. You can also add chilli flakes if you like a kick.
7. Serve! Pour over all the delicious garlic oil and soak it all up with some lovely crusty bread.

01/12/2023

On the first day of Christmas Auténtico gave to me….their recipe for drunk chorizo!

This is one of our favourite canapés to serve at Christmas time. It’s super easy, super quick and super delicious.

To serve 6 you will need:

- 4 cooking chorizo (about 500g in total)
- 3 tablespoons honey
- 1 cup cider or red wine

1. Slice your chorizo in to 1cm slices
2. Heat a pan over a low/medium heat and slowly cook the chorizo for 3/4 minutes until they’re just about to brown
3. Turn up the heat to high and throw in your alcohol!
4. Flambé the chorizo and burn off the alcohol (be super careful here!).
5. Add in your 3 tablespoons of honey and reduce the heat until the honey caramelises and the the liquid is reduced to a lovely sticky glaze
6. Serve with toothpicks!

13/11/2023

For the first time ever we’re doing a Black Friday deal!!

Receive a 10% discount on your whole order for bookings and deposits paid* between Monday 13th November- Monday 27th November.

Your booking can be for any date** between now and 30th April 2024 and can include all items*** from our menu. All you have to do is:

- Complete the enquiry form on our website
- Add the code BLACKFRIDAY23 to your enquiry form
- Pay your deposit between 13th-24th November

We’ll automatically apply a 10% discount to your whole order.

So what are you waiting for, get your enquiries in quick so we can get some invoices back to you!

*Deposits must be paid by 11.59pm on Monday 20th November to be eligible.

**excludes orders for New Year’s Eve and Bank Holidays

*** excludes our Festive Set Menu

11/11/2023

Our festive set menu is proving popular. We’re down to the last few remaining slots for weekends now, so if you’re thinking of celebrating the festive period with one of our delicious paellas get in touch soon.

Alongside our normal menu we’re offering our festive set menu for just £16 per person.

Start your party off with our mixed pinchos platter of Spanish tortilla, olives and Manchego cheese.

For main, you can choose from our vegan friendly Verde paella or Leonesa, packed with chicken and chorizo. You can also upgrade for a small cost to add in seafood.

Lastly finish off your celebrations with our mouth watering freshly baked pastels de nata (Portuguese custard tarts).

Our minimum order is for 12 people (£200) and we can cater for up to 150.

For office parties we still have availability on weekdays in December.

09/11/2023

Today we’re talking Jamón. Jamón Serrano is a Spanish-style slow aged ham made from a hind pork leg cut. The secret to Jamón Serrano’s flavour development lies within its delicate aging process and the addition of one simple ingredient – sea salt. It’s aged for longer than other hams like Prosciutto, giving it a richer colour and deeper flavour.

It’s a really versatile ingredient and can be eaten on its own as a tapas or within food. We enjoy it in tortilla, sandwiches, quiches, scrambled eggs on toast and in jacket potatoes with cheese. At Christmas time we love adding it to our Brussel sprouts with some fresh sage and butter.

Top tip: for the best Jamón choose an Iberico. It comes from an Iberian pig breed, with more marbling and a deeper flavour. It’s more expensive due to its limited production and export but is worthy every penny.

04/11/2023

With Bonfire night this weekend 🎆 the leaves turning on the trees 🍃 🍁 🍂 and the cold weather certainly making us aware of it’s arrival, today seemed like a good day to let you in on the secret of Spanish hot chocolate.

Now traditionally, this is actually drunk at breakfast with Churros dipped in them. It’s much thicker than a hot chocolate that we drink in the UK, hence why it’s so good for dipping.

It’s just 4 simple ingredients: whole milk, sugar, dark chocolate and cornstarch.

Now we like to use a chocolate that’s 70% cacao solids, but you can go darker, or lighter. We wouldn’t suggest anything lighter than 60% cacao though.

For 2 cups of hot chocolate you’ll need- 450ml milk, 160g chocolate, 2 tsp sugar and 1 tsp cornstarch.

First up, chop your chocolate in to small chunks and pour your milk into a pan. Add the cornstarch and whisk until dissolved, then add the sugar and warm your milk up over a medium heat- be careful not to let it catch. It should be hot, but not boiled. Remove the pan from the heat and stir in your chocolate until it’s completely melted.
Pour into cups and enjoy!

29/10/2023

So here it is, as voted our Instagram followers- our Chorizo & Manchego bake which is a cross between a gratin and a traybake. This is a really great family meal for those cold rainy wintery days. You can serve on its own or as a side dish and it can be prepped ahead of time.

Ingredients to serve 4

1kg potatoes (we like Maris piper) cut into 2cm chunks
1 large white onion finely sliced
3 garlic cloves sliced
4 cooking chorizo sausages (around 180g) chopped into half moon slices
150g Manchego cheese grated
250ml double cream
150ml whole milk

1. Preheat your oven to 200°C, fan 180°C, gas 6.
2. Pop a large pan of salted water to boil.
3. Drop in the potatoes and bring down to a simmer cooking for 10 mins. They should be tender but not fall apart.
4. While the potatoes are cooking add the onion and chorizo to a frying pan and over a low-medium heat fry off until the onion softens and starts to colour.
5. When the potatoes are cooked, drain and add to the pan with the chorizo and onions.
6. Put the mixture into a large oven dish and mix in 3/4 of the grated Manchego cheese.
7. Warm the cream, milk and garlic in a saucepan over a low heat for 5 mins. Be careful not to boil. You just want to release the garlic aroma into the mixture.
8. Pour the mixture over the potatoes and season with salt and pepper.
9. Sprinkle the rest of the cheese on top
10. Bake in the oven for 30/40 minutes
11. As it’s like a gratin we suggest leaving it for 10/15 minutes before serving so the potatoes soak up the cream sauce.

28/10/2023

Did you know our Manchego cheese is imported directly from Spain? It took us a few years and a lot of taste testing (oh dear!) to find the right cheese producer but we’re confident you’ll love what we offer.

Manchego is from the La Mancha region of Spain and produced from the milk of the Manchega sheep breed. It’s buttery and firm with a creamy taste. It’s really versatile and can be eaten on its own, with Spanish membrillo (quince jelly) or combined within recipes. We love to eat it grated into an omelette, mixed with tuna on a jacket potato, in croquettas or even a quiche.

You can taste our Manchego cheese in our Mixed platter starter (comes with Serrano ham, chorizo, Spanish tortilla, olive sand bread) or as a starter within our festive menu at just £16 per person for 3 courses.

23/10/2023

Introducing our fabulous 3 course Festive menu.

Whether you’re celebrating with family and friends or holding the work office party, we have a fabulous authentic 3 course set menu to help you celebrate.

At just £16 per person, we feel its excellent value for money, whilst still using the quality ingredients and recipes that we use each and every day.

Start off your celebrations with some pinchos of our Manchego cheese imported directly from Spain, our delicious Spanish tortilla and olives.

For your main course you can choose either from either our Vegan friendly Verde paella or Leonesa packed with chicken and chorizo. You can also upgrade for a small surcharge to add in seafood. As always, you can remove any ingredients so it can cater for all requirements.

Lastly, finish your celebrations with our mouth watering, freshly baked pastels de Nata (Portuguese custard tarts).

The minimum order is for 12 people (£200) but we can cater for up 150.

We can also offer advice on wine pairings so you can ensure that your festive parties have every detail covered.

16/10/2023

Here is our promised family tortilla recipe. If you make it please send us any pictures or leave us a comment below to let us know how it tastes.

Serves 6

Ingredients

400g potatoes. We like Maris piper variety
1.5 large white onions
6 eggs
Salt
Olive oil

1. Peel your potatoes using a peeler and then cut them into chunks around 1cm each. We prefer chunks but some people slice.
2. Pat the potatoes with a towel and get out as much moisture as you can.
3. Finely slice the onions.
4. Place 2 tablespoons of oil in a frying pan to warm on a medium heat and then tip in the potatoes. Cook until they just start to colour on the outside (about 10 mins). Add your salt to them as they cook.
5. Add in your onions and slowly start to caramelise. Make sure they don’t catch by turning down the heat to low and slowly cook the two together for around 15/20 mins.
6. Whisk your eggs in a bowl with a pinch of salt and pepper and when the onions and potatoes are cooked, tip them in the egg mixture to soak.
7. Leave them for around 5 minutes
8. Tip the mixture back into the frying pan and cook on a low heat for around 20 mins or until there’s no runny egg on top.
9. Take a dinner plate and use it to flip your tortilla over.
10. Slide it back into the pan for another 5 minutes.
11. Pop on to a plate and devour!

15/10/2023

As the weather has started to finally feel like autumn we felt is was a great time to tell you a little bit more about the humble tortilla.

Tortilla (tortilla española or tortilla de patata) is a Spanish omelette made of just 3 simple ingredients; eggs, onion and potatoes. Spaniards eat it either as a meal, a bocadillo (sandwich) filling, or tapas and it’s a popular part of Spanish cuisine.

It’s said to have originated in the 1800s when a general visited the house of a poor Navarre housewife and she scrambled the dish together to feed him. Don’t you find some of the best dishes were assembled from the most basic ingredients by the poorest in societies?

There’s plenty of tricks to making the perfect tortilla but a truly traditional tortilla will be slightly undercooked in the middle.

Tomorrow we’ll bring you our family recipe including the secrets Jorge’s cousin passed down to him when we visited his village Albares over 30 years ago.

As the days start to get colder, this makes a great meal out of staple ingredients always in your cupboards.