"Would you like to join us for the tapas cooking class?" said the email.
'Is Pope a Catholic? Of course I want to join in. This has all the ingredients of what I consider a good evening out...food, cooking, bloggers, photography...and...erm...Spain.', I thought to myself.
I even started entertaining the idea of dressing up in a flamenco dress and making a grand entrance with a loud, shouty "OLE!" until The Husband pointed out that the PRs and other bloggers might think me a bit cray cray.
The occasion for all this tapas madness was the fact that Spain was joining existing countries on Three Feel At Home scheme as a destination in which you can use your phone at no extra cost. That means calls, texts and data!!! No more fretting over extortionate roaming charges. As a long time Three customer I already took advantage of their Feel At Home scheme when I visited Israel in January...
...but I waffle on.
Back to the cooking class...
The class was held in Jenius Social and helmed by lovely Andrew (who trained with Jamie Oliver...hear hear!).
After a few glasses of wine and quite a few appetizers (what? I like my food.) we were put through our paces and started cooking.
I quickly scanned the ingredients and hogged the parma ham, asparagus and figs.
I was like cat that got the cream: "I'll be making this. Just how difficult can it be? Cook the asparagus and then wrap it all up in ham. Easy peasy! Let the others wrestle with difficult stuff. Ha!"
I spoke too soon. Parma ham was fiddly and it was surprisingly difficult to wrap it around slippery asparagus and figs in a manner that was aesthetically pleasing.
"I wish I took over the chorizo.", I whinged to myself, but it was too late.
Andrew came over and gave me a few tips (roll the ham and asparagus with the help of a cling film) and eventually I managed to produce the dish.
I then whipped out brand new Samsung phone loaned to each one of us for the evening and started furiously snapping away. After all, what is a blogger event without photos?
As a lifelong Apple slave, I really hate to admit this, but Samsung phone packs a nice, powerful little camera which is (dare I say it?) better than iPhone's (*gasp*).
The feature I liked the best was selective focus as well as the beauty mode (which I ramped up to the highest level for my selfies, obvz! What? I want to be more beautiful, not less.)
You can see photos taken by Samsung on my Instagram as well as at the end of this post.
I will leave you with a few more photos as well as the recipe for a Spanish tortilla as some of you asked for it on Instagram. And since I'm slowly transitioning to vegetarianism, I need to point out that you can make the tortilla with a chorizo substitute too. It's available here.
As for me....I'm gonna go and dream up a scenario which involves me wearing that flamenco dress after all. Ole!
Spanish potatoes & Chorizo Tortilla (serves 4)
*100ml Olive oil*400g Desirée potatoes, peeled and cubed
*2 Red onions, roughly chopped
*Salt and freshly ground pepper
*200g Chorizo sausage, skinned
*1 Garlic clove, crushed
*2 tbsp flat parsley leaves, chopped
*1 Red chilli chopped*1 Roasted red pepper diced
1) Heat two-thirds of the olive oil in a frying pan, 20-22cm in diameter and
about 4cm deep. When it is hot, put in the potatoes and cook over a
medium heat for 10 minutes. Add the onions, salt lightly and continue
to cook for another 10 minutes or so.
2) In the meantime, cut the chorizo in 2mm slices. Add to the frying pan
with the garlic chilli and parsley. Mix well, without crushing the
potatoes, and cook for another 2 minutes. Tip everything on to a plate
and leave to cool slightly. Wipe out the frying pan with kitchen paper,
ready for cooking the tortilla.
3) Lightly beat the eggs in a large bowl and season with salt and pepper.
Heat the remaining olive oil in the frying pan. Using a spoon, mix the
cooled potato mixture delicately into the eggs and add the roasted red
peppers, then pour into the pan. Start cooking over a moderate heat,
stirring gently every few minutes with the side of a fork, as if making an
4) As soon as the eggs are half-cooked, stop stirring, and cook over a
very low heat for 2-3 minutes, until the underside of the tortilla is almost
cooked. Slide it on a lightly oiled platter, then invert it back into the pan
and cook for another 2 minutes, until both sides are cooked the same
and the middle of the tortilla is still soft. Slide the tortilla on to a plate
and serve it whole or cut into wedges. It is equally good served hot,
warm or at room temperature, but not chilled.