Spanish Tapas with Chef Daniel Morduchowicz

Learn to make Spain's 4 most popular Tapas with Chef Daniel. Grab your ingredients and we'll see you in the kitchen! 

Click on Read More to have access to all ingredients necessary. 

Tortilla Española (Made with potatoes, onions and eggs) 

Ubiquitous everywhere in Spain and Latin America Tortilla Española is an example of how a preparation well done can become much more than the sum total of the individual parts. Easy to make, particularly with the way Chef Daniel has developed during many years of teaching it, this dish is sure to become a favorite preparation for lunch, dinner, an appetizer or a picnic item.

Setas al Ajillo (Mushrooms with garlic, parsley and lemon juice) 

Using Inexpensive ingredients but treating them well and with respect, this dish is very quick to make and truly a fan favorite. Serve it in a large communal platter, or more appropriate for the times we are living, in individual dishes along several pieces of crusty bread.

Shrimp Provenzal (Shrimp with garlic, olive oil, lemon juice and chili flakes) 

A different way to use some of the same ingredients as the mushroom dish, a very quick and easy way to create a wonderful dish.

Pan con Tomate (Bread with garlic, tomato, olive oil and salt) 

This Catalonian treat is prepared by each guest to their liking in a kind of ceremony in tribute to its simplicity and deliciousness.

Ingredients List:

Tortilla Española (serves 2-4):

• 3 Medium Yukon Gold Potatoes (peeled & cut into 1/4 inch cresents)

• Oil (preferably olive oil) 

• 1 Medium Onion (diced) 

• 4 Small Eggs 

• Salt and pepper

Setas al Ajillo (serves 2-4):

• 2 cups Crimini or White Mushrooms 

• 8 cloves of garlic (minced) 

• 1/2 cup Spanish olive oil

• 1/2 cup Parsley (chopped) 

• 1 lemon (juiced)

• 1 Baguette (sliced thin and cut up to bite size pieces)

• 1 tbsp butter (optional)

• 1/4 cup red or white wine (optional)

Shrimp Provenzal (serves 2):

• 12 Small to Medium Shrimp (cleaned & deveined)  

• 4 Cloves Garlic (minced)

• 1/4 Cup Garclic (chopped) 

• 1 Large Lemon (juiced)

• 1/2 Cup Olive Oil 

• Chili Flakes 

• Salt to taste

Pan con Tomate (serves 2-4):

• 1 Baguette 

• 1 Clove of garlic per person (cut in half with the skin still on) 

• 1 Tomato (good quality, not too ripe and cut in half)

• 1 tbsp Olive Oil 

• Salt to Taste 

Tools & Equipment Needed: 

• Oven (preheated to 300 degrees) 

• Knife

• Cutting Board 

• Spatula (heat resistant) 

• Colander 

• Sauté pans

• Serving Platter or Small Serving Dishes / Bowls 

Originally from Argentina, Chef Daniel has lived in California for the past 40 years exposing himself to its rich diversity of cuisines. This has allowed him to expand within the kitchen, experimenting with different ingredients and techniques from around the world. His classes help people master a specific dish while learning kitchen fundamentals with an emphasis on making cooking enjoyable.

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