Tapas Jamon Croquettes & Tortilla de Potatas

Spanish Tapas

Jamon Croquettes

Serves 4-6

Ingredients:
4 tablespoons unsalted butter
1⁄4 cup olive oil
1 scant cup flour (just under 1 cup)
1 medium onion, very finely diced
1⁄4 gallon whole milk, at room temperature
1 pinch nutmeg
1⁄2 pound Jamón serrano, diced into small pieces
Flour, for breading
2 beaten eggs
Breadcrumbs, for breading (try Panko for non-traditional extra crispy croquettes)

Instructions:
1. Melt the butter and warm the oil in a heavy pan over medium high heat.
2. Add the diced onion and sauté for a few minutes, until it just starts to color.
3. Add a pinch of salt and the nutmeg. Don’t add too much salt as the Serrano ham is already salty.
4. Add the diced ham and sauté for 30 seconds more.
5. Add the flour and stir continuously, until the flour turns a light brown color. You must not stop stirring or the flour will burn!
6. When the flour changes color, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 15-20 minutes to add it all. Turn off the heat and let the dough cool to room temperature.
7. Butter the sides of a large bowl and place the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours, but preferably overnight.
8. To make the ham croquettes, shape them into little logs (or use a pastry sleeve if you have one.)
9. Next, while heating a pan full of olive oil on the stove, pass the croquettes through the three-step breading process. First, cover them in flour, then in egg, and, finally, in the breadcrumbs.
10. Fry the ham croquettes in the hot oil for about five minutes (making sure to turn halfway so they brown evenly) and then let them cool for a few minutes before enjoying!

Tortilla de Potatas y Chorizo

Serves 8

Ingredients:
2 pounds Yukon gold potatoes
4 ounces Spanish or Mexican chorizo
2 teaspoons salt
8 large eggs
2 ounces Manchego cheese
1 large onion
1⁄2 cup olive oil, divided
Salt and pepper, to taste

Instructions:
1. Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices, with a mandolin. Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
2. Heat oil in pan, when hot, add the potatoes. Cook the potatoes for 20 minutes at a low heat, place in strainer and allow to cool.
3. Beat the eggs in bowl and season with salt and pepper, add Manchego cheese.
4. Slice onions thinly, cook in new pan until caramelized, remove and add chorizo to pan and brown.
5. Drain off any excess oil from onions and chorizo and add to the egg mixture.
6. Add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
7. Wipe oil out of potato pan, and add egg, potato, chorizo, and onion mixture.
8. Over medium-low heat, cook the tortilla for about 6-8 minutes. Be sure to keep edges loosened from pan.
9. Use a plate a to flip tortilla over, slide back intopan and cook other side 6-8. Slide tortilla out of pan onto serving pale and slice like a pie!