Easy Spanish Cooking

We like to make your life easy.

Nothing better than easy cooking Spanish meals to combine with our easy drinking Ethereus Spanish wines.

Easy to make Tortilla Española / Spanish Omelette.

The Spanish Omelette was invented in Extremadura, Spain, in 1798. For years, the legend of the invention (or rather the recipe) was in Navarra, Spain in 1835 when General Tomás de Zumalacárregui during the siege of Bilbao in the First Carlist War was looking for nutritious and cheap food for his troops. Rather, the merit would go to the clever peasant to whom the military commissioned.

Ethereus Tortilla Española


  • 10 normal eggs.
  • 1 kg Potatoes for frying.
  • Olive oil for frying the potatoes
  • 1 large onion
  • Salt to taste

Preparation of the Spanish omelette:


Peel the potatoes, wash them to remove traces of dirt and very importantly, dry them. We cut into semi-thin slices, We place them in a large bowl, where we will later mix with the egg and add salt to taste.

Place the thinly sliced ​​potatoes in a large frying pan and cover with olive oil. Heat to medium-low heat for about 5 minutes, stirring occasionally, then add the onion chopped. Continue cooking and stirring for 5 more minutes or until you see that the potatoes and the onion are tender but not crisp.

Remove from the heat and, with the help of a strainer, remove the excess oil from the potatoes and onion. (Save the oil that we have used since it can be reused for the next tortilla)

Beat the eggs in a large salad bowl. Add the potatoes and onion to the beaten eggs. Mingle
all well and season with salt.

Heat a tablespoon of extra virgin olive oil in a small nonstick skillet. When the oil is hot add themixture to almost fill the pan and heat over medium-low heat for about 4 minutes until you see the tortilla starting to pull away from the edge of the pan. In that moment, with the help of a large plate (bigger than the pan), which will be placed on the pan, carefully flip the tortilla over and slide it back into the pan with the browned side facing up.

Cook for about 4 more minutes over low heat. And flip the tortilla as many times as possible necessary until you see that it is well browned on both sides. At that moment, dump it on a plate and is ready to serve.

It is very important to use a non-stick pan, otherwise there is a great risk that the tortilla will stick to the pan and in that case it will be difficult to turn it correctly.

With the ingredients in this recipe, you can make 2 to 3 tortillas, depending on the size of your pan. It can be enjoyed hot, warm or cold, but alway combined with a glas of Ethereus Red Wine.

Easy to make meatballs in tomato sauce.

It is possibly one of the most successful dishes on any table, the star recipe of our gastronomy. Almost everyone loves meatballs, a history of culinary pleasure since the beginning of time. Well, or two millennia ago, since this dish was invented.

Ethereus meat balls in tomato sauce


For the meatballs:

  • 750g minced meat
  • 2 cloves of garlic
  • 1 handful of parsley
  • 4 eggs
  • 30ml of milk
  • 30g breadcrumbs
  • 1 teaspoon cumin
  • Wheat flour
  • salt and pepper
  • Olive Oil

For the tomato sauce:

  • 2 cloves of garlic
  • 2 onions
  • 800g of crushed tomato
  • 350-500ml of broth
  • salt and pepper
  • Olive Oil

Preparation of Meatballs in tomato sauce.


In a bowl, put the minced meat, the eggs, the milk, the breadcrumbs, the teaspoon of cumin, the minced garlic cloves and a good handful of chopped parsley as well. Season and mix all the ingredients well.

When we have integrated all the ingredients of our minced meat meatballs in tomato sauce and obtain a consistent dough, we take a small portion of the mixture and shape it into a ball. Repeat this step until you finish with all the dough.

Then we pass each ball through wheat flour -which is coated well with it- and fry them in abundant hot oil for 1 or 2 minutes. What we are looking for is that they cook on the outside while remaining raw on the inside. Once fried, place them on absorbent paper.

Once this is done, we begin with the preparation of the tomato sauce that will accompany our meatballs. Put a splash of oil in a frying pan and heat it over low heat. When hot, add the garlic cloves and onions, both ingredients chopped. We salt and pepper Stir everything briefly while it cooks for about 15 minutes.

After this time, when the onion is soft, add the crushed tomato. Mix again to integrate all the ingredients and let everything cook for another 15 minutes so that the tomato dehydrates.
Then it’s time to grind up the tomato sauce. To do this, place the sauce in a blender or blender glass and grind it so that there are no lumps left.

Again, pour the sauce into the pan and add the broth to liquefy it a bit. Now it is time to add the meatballs that we had reserved so that they finish cooking together with the tomato sauce. Let everything cook for about 20 minutes over medium heat. We serve immediately together with a glass of Ethereus Red Wine.

Easy to make Pork Loin in mushroom sauce.

One of those dishes we should always have on hand in the kitchen is pork loin served with a good mushroom sauce. And it is true that we can prepare the meal’s main course in a matter of minutes.

Ethereus Pork Loin in mushroom sauce.


  • 500g of pork loin
  • 2 onions
  • 3 garlic cloves
  • 400g of mushrooms
  • 1 glass of Ethereus white wine
  • 500ml of broth
  • 100ml of cooking cream
  • 50g of cheese
  • Salt and pepper
  • Olive oil

Preparation of pork loin in mushroom sauce.


In a frying pan, put a splash of olive oil and heat it over a very high heat. When it is hot, add the meat previously seasoned and cut into bite-size cubes. Let it cook for about a minute on each of its sides, always keeping the heat high.

When we find the loin sealed, we reserve it on a plate. Next, lower the heat to medium and, in the same pan, add the finely chopped garlic cloves and onion. Season and mix all the ingredients well. Let them cook for about 10 minutes.

After this time, we continue with the preparation of our loin in mushroom sauce. It’s time to add the mushrooms. We increase the power of the fire to strong and stir to integrate them with the rest of the ingredients while cooking for about 3 minutes.

When the mushrooms have cooked, we add a glass of Ethereus white wine. Stir again to integrate all the ingredients and let it cook for a minute.

Once this is done, we add the pork loin that we had reserved. We remove so that it is well impregnated with the sauce and add the meat broth, which covers the loin well in the mushroom sauce. Let everything cook for about 20 minutes at medium temperature.

Finally, when the broth has reduced, we add cooking cream and grated cheese. We stir to integrate all the ingredients while we heat it briefly at a very mild temperature. We serve immediately with a glass of Ethereus White Wine.

Easy to make Pork Secret with potatoes and onions.

Iberian pork is delicious baked with roasted potatoes and onions. A delicious dish with hints of pepper and unions.

Ethereus Pork Secret


  • 1 kg of Iberian pork secret
  • 6 medium potatoes
  • 2 onions
  • salt and pepper
  • Olive oil

Preparation of pork secret with potatoes and onions.


In a baking dish, place the potatoes, peeled and cut into cubes, and the onions into thin strips. Add a splash of Olive oil to these ingredients. Season and stir everything well. Introduce the tray in the oven previously heated to 180ºC, heat up and down and let it cook initially for about 20 minutes.

After that time, with the garnish of our half-done pork secret with potatoes, we remove the dish from the oven and stir all the ingredients again. On it we place the secret, previously seasoned on both sides. Return the tray to the oven and let it cook for another 20 minutes.

When the pork secret begins to brown on its surface, we take the dish out of the oven again. We turn the secret over and stir the potatoes and onion again. Put the whole thing back in the oven and let it cook for about 15 more minutes.

Once our secret of pork with potatoes is ready, we serve together with a glass of Ethereus Red Wine.

Easy to make Garlic Trout.

This blue freshwater fish is one of the best examples of its kind. An ideal dish for people who have little time to cook. Nutritious, heart-healthy, mild in flavor, and very low in fat.

Ethereus Garlic Trout


  • 4 medium trout (ask your fishmonger to open them in half)
  • 4 cloves of garlic
  • 3 cayenne peppers
  • 1 handful of parsley
  • Salt and pepper
  • Olive oil

Preparation of garlic trout.


In a non-stick frying pan or griddle, put a splash of Olive oil and heat it over high heat. When it is hot, we put the previously salted trout on the skin side -in this way it will not stick to us- and cook it for about 3 minutes.

After that time, we turn the fish over and cook it another 3 minutes on this other side. When it is golden, remove the trout from the heat and reserve it on a plate.

In another pan we are going to prepare the dressing for our trout with garlic. Add a good splash of Olive oil and heat it over medium heat. When it is hot, add the minced garlic and cook it for about 2 minutes, without letting it turn colour.

Later, add the cayenne peppers chopped and cleaned of their seeds. Let them aromatize the oil for about 1 minute.

Finally, we distribute the contents of this pan over the trout that we had reserved and sprinkle the chopped parsley to finish dressing our trout with garlic.

In less than 15 minutes you have a delicious garlic trout on the table, served with a glass of Ethereus White Wine.

Easy to make Mussels with Marinara sauce.

Lots of protein, few calories and little difficulty in this recipe for mussels in marinara sauce that are finger-licking good as long as you don’t waste a single drop of the sauce.

Ethereus Mussels with Marinara sauce.


  • 2kg of fresh mussels
  • 4 cloves of garlic
  • 1 tablespoon of flour
  • 100ml of white wine
  • 1/2 teaspoon ground cayenne
  • 1 handful of fresh parsley
  • 1 pinch of salt
  • Olive oil

Preparation of Mussels with marinara sauce


In a large pot over high heat, put the open mussels previously cleaned of sand and without beards. Cover and let them cook in their own steam for 2 minutes, stirring occasionally. Once this is done, remove the mussels from the heat, drain their water and reserve them in a bowl.

Next, in the same pan, we make the sauce for our mussels a la marinera. To do this, add a splash of oil and heat it over low heat. When hot, add the finely chopped garlic and cook for 5 minutes, stirring occasionally with a spoon.

After this time, we raise the power of the fire to medium and add the flour. Without stopping stirring, we let it roast here for about 2 minutes without burning it.

Next, we add the white wine and mix it well. Then add the chopped parsley and ground cayenne. Stir again so that all the ingredients are integrated.

Once this is done, we introduce the mussels. Let all the ingredients cook for about 5 more minutes, while we stir so that our mussels are integrated into the marinara.

Finally, when the flavors have developed, we try the sauce. If necessary, we rectify salt, or water, so that the sauce is to your liking and has the desired consistency.

Serve with a glass of Ethereus White Wine.

Easy to make Crispy Fried Chicken.

Crispy, crispy and crispier without forgetting its juiciness and flavor. These three characteristics are the ones that best define the famous Fried Chicken.

EThereus Crispy Fried Chicken.


  • 1kg of chicken wings
  • 1 glass of wheat flour
  • 2 cups of breadcrumbs or ground
  • 1 teaspoon of the spices of your choice (cayenne or chili powder, ground black pepper, garlic and onion powder, paprika)
  • 1 egg
  • 200ml of milk
  • salt and pepper
  • Olive oil for frying

Preparation of Crispy fried chicken


Cut the chicken wings. With a very sharp knife we ​​cut them at the joint. The lace that does not serve us, we remove it. It serves us to make a broth with them, for example.

We prepare what will be the outer coating of our crispy fried chicken. Put the egg and milk in a deep plate and mix both ingredients. Until there is a mixture of cream color and without lumps of the egg.

In another plate we prepare the other part of the breading. We put the flour, the breadcrumbs, the spices (you can put the ones you want but the ones suggested in the ingredients section are very, very good) and mix all the ingredients with your hands until they are all homogeneously mixed.

Pass the wings through the mixture of flour, breadcrumbs and spices, then through the mixture of egg and milk, and then again through the mixture of flour and breadcrumbs. Let it be well smeared with these ingredients. We reserve on a plate until we have finished breading all the wings

Once breaded, we put our crispy fried chicken wings in the fridge for an hour so that the outer breading settles well.

Finally, fry the wings in plenty of oil for about 5 minutes. The oil should be hot, but not too hot so that the wings fry well inside without the outer breading burning.

Serve with a glass of Ethereus Red Wine.

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