Spanish tapas

Instructions

1. To make the tortilla, heat 1 tbsp oil in a 20cm nonstick frying pan over a medium heat. Add 1 sliced onion, 220g sliced new potatoes and toss to coat in the oil. Cover and cook for 6-8 minutes, or until the potato is just tender. Pour 4 beaten eggs into the pan and cook for 5 minutes, or until the edges of the tortilla are set. Put the pan under a preheated grill and cook for 3 minutes, or until the tortilla is set and golden. Hold a plate over the pan and carefully invert the tortilla. Cover with kitchen foil and set aside. Wipe the pan clean.
2. To make the meatballs, put 300g extra lean pork mince, 1 diced red onion and 1 crushed garlic clove in a bowl and season. Using wet hands, roll ½ tbsp of the mixture into a ball and repeat until all the mixture is used up. Heat ½ tsp oil (in the same pan used for the tortilla) over a medium-high heat. Cook half the meatballs for 2 minutes on each side, or until just browned. Repeat with another ½ tsp oil and meatballs. Put all the meatballs into the pan with 125g passata and a pinch of chilli flakes, then bring to the boil. Reduce the heat and simmer for 10 minutes, adding a splash of water if the sauce becomes too thick. Stir in 2 tsps red wine vinegar and season to taste. Put the meatballs into a serving bowl, cover with kitchen foil and set aside.
3. For the marinated carrots, steam 2 diced carrots over a pan of simmering water for 5 minutes or until just tender. In a small bowl, whisk together 2 tsps red wine vinegar, 1 tsp oil, ½ crushed garlic clove and ½ tsp each of ground cumin and paprika. Add the carrots and stir to combine. Season and set aside to marinate.
4. To make the aioli, in a small bowl, mix together 60g 0% fat natural Greek yogurt, 1 tbsp reduced fat mayonnaise, 1 crushed garlic clove and season to taste.
5. To make the spinach and chickpeas, put 1 tsp olive oil and ½ crushed garlic clove in a large nonstick frying pan over a medium-high heat and cook, stirring, for a few seconds or until fragrant. Add 150g spinach and 400g tin drained and rinsed chickpeas, then cook, stirring, for 1-2 minutes or until the spinach wilts. Remove from the heat, stir in the juice from ½ lemon and season to taste. Put the spinach and chickpeas in a serving bowl and wipe the pan clean.
6. For the chorizo & prawns, In the same pan, heat 1 tsp oil and place over a medium high heat. Sauté 100g sliced chorizo and 12 king prawn for 1-2 minutes on each side, or until golden and the prawns are cooked through.
7. Arrange all the dishes with 120g drained roasted red peppers, 12 olives and 240g sliced crusty bread on a large serving platter, and serve.