Create some sunshine at home with Mrs Crunch's Spanish-inspired dishes

EVEN though we do not have holiday weather right now, we can still have some sunshine at home by recreating our favourite dishes from abroad.

Supermarket tapas ranges have increased in popularity but it is fun – and easy – to make your own too.

Here are three dishes that will impress your friends and family. Serve with a nice bottle of Spanish wine.

For more inspiration take a look at these and other recipe ideas at

Spicy patatas bravas – 65p per serving

Serves 10

Preparation time: 20 minutes

Cooking time: 50 minutes


For the potatoes:

  • 1.5kg potatoes (ideally Maris Piper), cut into 2.5cm cubes
  • 200ml olive oil for frying
  • For the sauce:
  • 3 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 400g chopped tomatoes
  • 1 red chilli, finely chopped
  • 1 tbsp tomato purée
  • 2 tsp sweet paprika
  • Pinch of chilli powder
  • Pinch of sugar
  • Chopped fresh parsley, to garnish


  1. Heat the oil in a pan, add the onion and fry for about five minutes until softened.
  2. Add the garlic, tomatoes, red chilli tomato purée, paprika, chilli powder and sugar and bring to the boil, stirring continuously.
  3. Simmer very gently for 20 minutes until it turns into a thick sauce.
  4. Meanwhile, preheat the oven to 200C/180C fan/gas 6. Take the cubed potatoes and pat dry with kitchen paper.
  5. Spread over a roasting tin and toss the potatoes in the oil, then season with salt and pepper.
  6. Roast for 40-50 minutes until the potatoes are crisp and golden brown.
  7. Gently reheat the sauce in a saucepan.
  8. Tip the potatoes into dishes and spoon over the sauce. Sprinkle with the parsley.

Mrs Crunch's tip

THIS sauce can remain in the fridge, covered, for 48 hours if you want to cook ahead.


Spanish omelette – 44p per serving

Serves 8 (as a tapas)

Preparation: 15 minutes

Cooking: 35 minutes


  • 750g potatoes
  • 150ml extra virgin olive oil
  • 8 large free range eggs
  • 1 white onion
  • Salt and pepper


  1. Peel the potatoes and cut into about ¼cm thick. Heat the olive oil in a large frying pan over a low heat and add the potatoes. It doesn’t matter if some overlap.
  2. You must put on a lid as you want the potatoes to steam and fry. Give them a stir every couple of minutes.
  3. Slice the onion into thin rings and add to the potatoes after about ten minutes.
  4. Whisk the eggs together, season generously then add to the pan.
  5. Put the lid back on. Keep the heat low and after another ten minutes the eggs should be cooked.
  6. When you are sure that the bottom is cooked and you want to flip the omelette, take a large plate and put it over the pan and flip quickly.
  7. Leave for a minute and then allow to cool and cut into wedges or squares.

Mrs Crunch's tip

ADD sliced peppers or mushrooms. Servehot or coldwith a salad for lunch or with beans for brekkie.


Chorizo with red wine – 65p per serving

Serves 8

Preparation: 5 minutes

Cooking: 20 minutes


  • 3 tbsp extra virgin olive oil
  • ½ large red onion, sliced
  • 1 clove garlic, finely chopped
  • 2 x 200g Morrisons Spanish chorizo ring, cut into 1cm discs
  • 100ml red wine, ideally rioja


  1. Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic for two minutes until softened but not brown. Remove from the pan.
  2. Add the chorizo and cook for three to five minutes, until it begins to turn a deep brown on one side.
  3. Stir and continue to cook, stirring occasionally, until the chorizo is browned all over, approximately five minutes.
  4. Carefully add the wine and let it simmer. Scrape the pan to deglaze it and get all the tasty bits from the bottom.
  5. Return the onion mixture to the pan and simmer for five minutes until it has reduced but is still saucy.
  6. Serve by pouring the chorizo and juices into a dish.

Mrs Crunch's tip

SPRINKLE with chopped flat leaf parsley and serve in small tapas dishes with crusty bread.


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