u/elporruo

This custom cake is covered with Swiss meringue buttercream and colored using a natural food coloring.
Inside, it has 4 layers of Madagascar vanilla sponge cake, filled with a smooth passion fruit and mango cream and plenty of fresh mango chunks for extra flavor and texture.
Light, fruity, and not overly sweet.

My Spanish Potato Omelette 🥔🍳
Ingredients
1.5 kg potatoes (Agria, Kennebec, or Monalisa varieties work best).
2 large onions (400–500 g).
2 unpeeled garlic cloves.
12 large eggs.
Extra virgin olive oil.
Salt.
Method
Slowly cook the onions in plenty of extra virgin olive oil over medium-low heat until they’re soft, sweet, and translucent.
Peel the potatoes and slice them into 5 mm (¼ inch) rounds. Add them to the pan along with the onions and the unpeeled garlic cloves. Gently confit the potatoes over low heat until they’re completely tender without browning or becoming crispy. Drain them well, reserving 2–3 tablespoons of the cooking oil.
Crack the eggs into a bowl and beat them gently, trying not to incorporate too much air. Fold in the potatoes, onions, and the reserved olive oil. Mix carefully and let everything rest for 5–10 minutes.
Heat a non-stick frying pan with a little olive oil. Pour in the mixture and gently stir for the first few seconds to create a creamy center. Once the bottom has set, flip the tortilla using a plate and cook the other side to your preferred doneness.
💡 My tip: A great Spanish tortilla doesn’t need secret ingredients—just good extra virgin olive oil, patience while gently cooking the onions and potatoes, and not overcooking the eggs.

🇪🇸🥘** Murcia-Mediterranean Style Vegetable Paell**a
Hi everyone!
I’m a chef from Murcia, Spain, and I wanted to share how I make my vegetable paella. It’s not a traditional Valencian paella—it’s simply my own Murcian-style version, inspired by the flavours I grew up with.
For me, the secret isn’t adding more ingredients—it’s building layers of flavour. A properly reduced sofrito, a rich homemade stock and giving every vegetable the cooking time it deserves make all the difference.
Here’s the recipe for anyone who wants to give it a try!

🌿 Ingredients (Serves 6)
🍚 600 g bomba rice
🫑 1 red bell pepper
🍆 1 aubergine (eggplant)
🫛 200 g green beans
🥦 200 g broccoli florets
🍄 180 g shiitake mushrooms
🧄 1 bunch spring garlic
🍅 250 g crushed tomatoes
🧄 2 garlic cloves
🌿 Fresh parsley
🌶️ 1 tsp Pimentón de la Vera (Spanish smoked paprika)
🫑 1 tbsp ñora or choricero pepper paste (a traditional Spanish dried red pepper paste that adds sweetness, colour and depth of flavour)
🫒 Extra virgin olive oil
🟡 Saffron threads
🧂 Salt & black pepper

🍲 Homemade Stock
Simmer for 45–60 minutes with:
🥬 Vegetable trimmings
🥬 1 leek
🧅 1 onion
🥕 2 carrots
🧄 2 garlic cloves
🍅 1 tomato
🥒 1 courgette (zucchini)
🌶️ 1 dried ñora pepper
🥩 1 Iberian ham bone
🟡 Saffron threads
🥢 175 ml soy sauce (about 8% of the total liquid) — this is my little trick for adding extra umami.
Strain and keep the stock hot.

👨‍**🍳 Method
1️⃣ Sauté the vegetables
Cook them according to their firmness and water content:
Red pepper → 🫛 Green beans → 🍆 Aubergine → 🥦 Broccoli → 🍄 Shiitake → 🧄 Spring garlic.
Season lightly with salt and cook until lightly caramelised. Set aside.
2️⃣ Build the sofrito
Crush the garlic and parsley in a mortar and mix with the crushed tomatoes.
Cook slowly until thick and deeply concentrated.
Add:
🌶️ 1 tsp Pimentón de la Vera
🌶️1 tbsp ñora (or choricero) pepper paste
Cook for a few seconds, making sure not to burn the paprika.
3️⃣ Toast the rice
Add the bomba rice and stir for 1–2 minutes until every grain is coated with the sofrito.
4️⃣ Cook the paella
Pour in approximately 1.8 litres of the hot stock.
⏱️ Bomba rice takes about 20 minutes to cook**:
🔥 10 minutes over high heat
🔥 10 minutes over medium-low heat
Arrange the vegetables over the rice during the final 10 minutes.
5️⃣ Rest
Remove from the heat and let the paella rest for 5 minutes before serving.

Buen provecho!!

A vibrant Mediterranean salad featuring roasted sweet potato, creamy avocado, smoked salmon, feta, Kalamata olives, cucumber,crisp vegetables, crunchy cashews and a classic dressing of Spanish extra virgin olive oil and Sherry vinegar.