Flamenco eggs. By Rick Stein.

Ingredients
4 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
80g serrano ham, chopped
1 heaped tsp hot smoked paprika
8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins peeled plum tomatoes
1 tsp tomato purée
75g peas, fresh or frozen
100g fine green beans
4 free-range eggs
12 slices chorizo
1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)
salt and freshly ground black pepper
For the griddled bread
4-8 thick slices bread
1 garlic clove, halved
2 tbsp olive oil
small handful flatleaf parsley, chopped, to serve

Method
Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).
Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat.
Cook the onion and garlic for 5–10 minutes, or until soft.
Add the ham and paprika and fry for 3 minutes.
Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.

Meanwhile, bring a pot of water to the boil.
Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).
Scatter the peas and beans over the tomato sauce.
Break the eggs into the sauce.
Arrange the chorizo slices and red pepper strips around the eggs.
Season with salt and pepper.
Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes.
Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes.

Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan.
Scatter the parsley over the dish and serve with griddled bread.

Tortilla de patatas/Spanish omelette!

Serves 4 as a meal, 8 as tapas.

300ml olive oil
1 medium onion, finely sliced
600g waxy potatoes such as Jersey Royals or Charlottes, peeled, halved and cut into thin slices (like thick crisps)
6 medium eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil

1. Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown.
Rinse the potato slices under cold water and pat dry.
Add the potato to the pan – if it seems overcrowded, you can cook them in a couple of batches.
Cook until the vegetables are tender and on the point of falling apart, then drain well, keeping the oil for your next omelette.

2. Add the potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour.

3. Put a smaller pan (about 22cm) over a medium heat and add the extra virgin olive oil.
Turn to coat, and then, when hot, add the mixture – it should almost fill the pan.
Cook until it comes away from the edge of the pan, and looks about two thirds set.

4. Place a plate, or a saucepan lid, over the pan, and invert it so the tortilla flips on to the plate.
Slide it back in, tipping any liquid egg in with it.
Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through.

Are you an onion denier or an allium aficionado when it comes to your Spanish omelettes? Do you serve them warm or cold and what are your favourite extra ingredients - can chorizo be beaten?
- How to make a perfect Spanish omelette | Life and style | The Guardian

- tortilla de patatas | smitten kitchen
Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes.
Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly.

Sopa de Ajo (Spanish Garlic Soup)

olive oil
13+ garlic cloves, peeled but left whole
4 slices stale country-style bread
1 tablespoon pimentón (smoked Spanish paprika)
1 tablespoon ground cumin
1 quart water
Pinch of saffron (optional)
4 eggs
salt and pepper

Coat the base of a heavy-bottomed pot with olive oil.
Lightly brown whole cloves of garlic.
Remove garlic with slotted spoon and reserve.
Brown the slices of stale bread on both sides in the garlic-infused oil. Remove from pot.
Add your spices – pimentón and cumin – and toast quickly in the warm pot. Then add the water, a pinch of saffron and the reserved sautéed garlic.
Let simmer for 30 minutes.
You can then either pass the soup through a sieve or food mill, or blend it to break up the garlic and allow it to permeate the broth.

Preheat oven to 180C.
Ladle broth into 4 individual crocks.
Crack one egg into each crock.
Top with a slice of the toasted garlic bread and bake in the oven just until egg is gently poached.
Season with salt and pepper to taste.
Variations:

When ladling soup into bowl, you can add blanched greens such as spinach, arugula, swiss chard or kale.

After topping the soup with the toasted bread, generously cover the top with cheese.
You can use any semi-soft cheese. You can also choose to sprinkle parmigiano or pecorino romano over the top.