Madrileño Midweek Supper

1. FINAL MENU

• Name of the meal: Madrileño Midweek Supper
• Cuisine type: Spanish
• Serve time: 17:00

This menu pairs a tender, sliceable Tortilla Española with finish-to-order Gambas al Ajillo, a bright tomato-and-onion salad, and pan-toasted pan con tomate for contrast; it’s intentionally quick, family-friendly, and designed so the fresh, garlicky seafood and dressed tomato salad arrive at the table hot and vibrant while the tortilla holds for easy slices. A chilled orange agua fresca keeps the kids happy and a bottle of Rioja Crianza provides the classic Spanish wine match.

• Tortilla Española (potato and onion omelette)
• Gambas al Ajillo (garlic shrimp) — finish-to-order
• Ensalada de Tomate y Cebolla (tomato and red onion, sherry vinaigrette) — finish near serve
• Pan con Tomate (toasted bread rubbed with garlic & tomato)
• Orange Agua Fresca (kid-friendly)
• Rioja Crianza, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Tortilla Española

Equipment

• 26 cm (10–11 inch) nonstick or well-seasoned skillet with lid
• Medium bowl (1.5–2 L)
• Chef’s knife, peeler
• Mandoline or sharp knife for 3 mm slices
• Colander, spatula, plate for flipping
• Measuring spoons and scale

Ingredients

• 700 g Yukon Gold or other waxy potatoes, peeled and sliced 3 mm thick
  • Substitution: red potatoes or fingerlings (similar waxy texture)
• 1 medium yellow onion (≈150 g), thinly sliced
• 6 large eggs (≈360 g total)
• 120 ml extra-virgin olive oil
• 6 g fine sea salt (for potatoes while frying)
• 4 g fine sea salt (to season beaten eggs)
• 1 g ground black pepper

Cooking / Baking

• Total cook time: 50 minutes
• Heat: medium-low for frying potatoes; medium for omelette finish

Instructions

1. Weigh and set all ingredients out. Crack eggs into the medium bowl and beat briefly; hold for step 6.
2. Peel potatoes and slice 3 mm thick (mandoline or sharp knife). Thinly slice the onion.
3. Heat a 26 cm skillet over medium-low heat and add 120 ml olive oil. When oil shimmers (not smoking), add potato slices and onion, sprinkle 6 g salt evenly over them, reduce heat to medium-low so mixture cooks gently. Partially cover the skillet.
4. Fry, stirring gently every 4–5 minutes to avoid browning; cook until potatoes are soft and just beginning to break apart, about 25 minutes total. If any pieces brown too quickly, reduce heat. (Use a spatula to test tenderness.)
5. When tender, transfer potato-and-onion to a colander to drain and let cool 3 minutes; reserve 1 tbsp (15 ml) of the cooking oil in a small bowl.
6. Add reserved 1 tbsp (15 ml) oil plus 4 g salt and 1 g black pepper to beaten eggs, then fold in drained potato-and-onion mixture carefully to avoid breaking pieces.
7. Wipe skillet clean, heat over medium, add the reserved 15 ml oil. When warm, pour the egg-potato mixture into skillet, spread evenly. Cook undisturbed 5 minutes until edges set and bottom is golden.
8. Run a spatula around edges. Using a plate slightly larger than the skillet, invert the skillet onto the plate, then slide the uncooked side back into the skillet to cook the other side. Cook 4 minutes more (medium heat) until set but still moist in center.
9. Slide tortilla onto plate and allow to rest 10–15 minutes before slicing. Total tortilla active time ≈50 minutes.

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Gambas al Ajillo (garlic shrimp)

Equipment

• 25 cm stainless or heavy skillet
• Chef’s knife
• Measuring spoons
• Small bowl for parsley

Ingredients

• 400 g raw large shrimp, peeled and deveined (tails on or off per preference)
  • Substitution: frozen shrimp fully thawed; pat dry before cooking
• 60 ml extra-virgin olive oil
• 6 garlic cloves (≈18 g), thinly sliced
• 1/2 tsp (≈1.5 g) crushed red pepper flakes — shared base set to medium
• 30 ml dry sherry (for deglaze)
• 4 g fine sea salt
• 10 g fresh flat-leaf parsley, finely chopped

Cooking / Baking

• Total cook time: 8 minutes
• Heat: medium-high for quick sauté

Instructions

1. Pat shrimp dry with paper towel and season with 4 g fine sea salt.
2. Heat the 25 cm skillet over medium-high. Add 60 ml olive oil.
3. When oil is hot (shimmering), add sliced garlic and crushed red pepper; sauté 30–45 seconds until fragrant and garlic is just beginning to color.
4. Add shrimp in a single layer; cook 60–90 seconds on one side until the edges start to pink, toss, then add 30 ml dry sherry and cook another 60–90 seconds until shrimp are opaque and curled (internal temp ~60–63 °C).
5. Remove from heat, stir in chopped parsley. Transfer to warmed serving dish and bring directly to table. Total active pan time 6–8 minutes.

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Ensalada de Tomate y Cebolla

Equipment

• Salad bowl
• Chef’s knife
• Measuring spoons

Ingredients

• 600 g ripe tomatoes, cut into wedges (for salad)
• 1 small red onion (≈80 g), very thinly sliced into half-moons
• 30 ml sherry vinegar
  • Substitution: red wine vinegar + 1/4 tsp sugar if sherry vinegar unavailable
• 40 ml extra-virgin olive oil
• 4 g fine sea salt
• 2 g ground black pepper

Cooking / Baking

• Total cook time (prep): 10 minutes
• Heat: none

Instructions

1. Combine 30 ml sherry vinegar and 40 ml olive oil in a small cup. Whisk briefly.
2. Place tomato wedges and sliced red onion in the salad bowl.
3. Just before serving (within ~5 minutes of service), pour dressing over tomatoes and onions, sprinkle 4 g salt and 2 g pepper, toss gently and taste; adjust only if necessary. Serve immediately.

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Pan con Tomate

Equipment

• Small skillet or broiler tray
• Grater (optional) or knife
• Spoon

Ingredients

• 300 g crusty bread (one small baguette), cut into 8–10 slices
• 1 ripe tomato (≈120 g), halved
• 1 garlic clove
• 15 ml extra-virgin olive oil
• 2 g fine sea salt

Cooking / Baking

• Total cook time: 6 minutes (toasting and assembly)
• Heat: medium-high to toast in skillet or broil briefly

Instructions

1. Slice bread. Heat skillet over medium-high. Toast bread slices 1–2 minutes per side until golden and crisp (or broil 1–2 minutes per side).
2. Rub one side of each warm toast with the garlic clove; then rub with the cut side of the ripe tomato until the flesh and juices coat the bread. Drizzle each slice lightly with the 15 ml olive oil and sprinkle total 2 g salt across slices. Serve immediately.

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Orange Agua Fresca (kid-friendly)

Equipment

• 1 L pitcher
• Measuring spoons, cup
• Glassware

Ingredients (per serving and total)

• Per serving (250 ml): 125 ml orange juice + 125 ml sparkling water, 7.5 g honey, 3.75 ml lemon juice
• Total for 4 servings: 500 ml pasteurized orange juice, 500 ml sparkling water, 30 g honey, 15 ml lemon juice

Cooking / Baking

• Total prep time: 5 minutes (+ optional chill 30 minutes)
• Heat: none

Instructions

1. In pitcher combine 500 ml orange juice, 30 g honey and 15 ml lemon juice; whisk until honey dissolves.
2. Add 500 ml sparkling water and stir gently to preserve bubbles.
3. Pour into glasses over ice if desired. Chill 30 minutes before serving if you prefer colder; otherwise serve immediately.

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Rioja Crianza (adult beverage)

Equipment

• Standard wine glassware

Ingredients

• 1 bottle (750 ml) Rioja Crianza red wine, chilled to 15–18 °C for serving (purchase recommended: Rioja Crianza, 1 bottle)
• No cooking steps — open and serve by the glass.

3. LINEAR TIMELINE (15:55–17:00)

• 15:55: (Tortilla Española) Begin: peel 700 g potatoes and slice 3 mm; thinly slice 1 medium yellow onion; crack 6 eggs into medium bowl and lightly beat; set aside.
• 16:05: (Tortilla Española) Heat 26 cm skillet and add 120 ml olive oil; add potatoes and onion, sprinkle 6 g salt; reduce to medium-low and partially cover to gently fry.
• 16:10: (Salad / Pan con Tomate prep) While potatoes cook, halve and wedge 600 g tomatoes for salad, thinly slice 1 small red onion, cut 300 g bread into slices, halve 1 tomato for rubbing, and peel 7 garlic cloves (6 for gambas, 1 for bread). Measure dressings and set out shrimp to thaw/pat dry if needed.
• 16:20: (Tortilla Española) Stir potato-onion mixture, continue frying (still medium-low); check tenderness and keep cooking.
• 16:30: (Tortilla Española) Potatoes should be tender: drain potato-and-onion in colander, reserve ~15 ml cooking oil in a small bowl, let drain 2–3 minutes.
• 16:33: (Tortilla Española) Add reserved oil (15 ml) plus 4 g salt and 1 g pepper to beaten eggs; fold drained potato-and-onion into eggs.
• 16:35: (Tortilla Española) Wipe skillet clean, heat to medium, add reserved 15 ml oil, pour egg-potato mix; cook 5 minutes until edges set.
• 16:44: (Tortilla Española) Flip tortilla using a plate; cook other side 4 minutes until set but moist; slide onto plate to rest (can rest up to 15 minutes).
• 16:45: (Gambas prep / Salad) Mince parsley (10 g), thinly slice garlic (6 cloves) for gambas; season 400 g shrimp with 4 g salt; whisk salad dressing (30 ml sherry vinegar + 40 ml olive oil).
• 16:50: (Pan con Tomate) Preheat a second skillet to medium-high for toasting bread; dry-toast bread slices 1–2 minutes per side until golden and keep warm on a plate.
• 16:52: (Gambas al Ajillo — start cooking; finish-to-order) Heat 25 cm skillet over medium-high, add 60 ml olive oil, add sliced garlic and 1/2 tsp crushed red pepper; sauté 30–45 seconds.
• 16:53: (Gambas al Ajillo / Pan con Tomate) Add shrimp to pan in single layer; while shrimp cook, rub toasted bread with garlic clove and then with halved tomato; drizzle with 15 ml olive oil and sprinkle 2 g salt. (Parallel tasks but sequenced: toast already done, rub now.)
• 16:55: (Salad) Toss tomato wedges and sliced red onion with dressing, 4 g salt and 2 g pepper; place salad bowl near service area (final finish occurs below).
• 16:56: (Gambas al Ajillo) Flip shrimp, add 30 ml dry sherry to deglaze; cook remaining time until shrimp are opaque (about 2 more minutes).
• 16:58: (Gambas al Ajillo) Remove pan from heat, stir in chopped parsley; transfer to warmed serving dish. Quick final toss of salad if needed; position all plated items near table.
• 17:00: (Service) Serve Tortilla Española (sliced), Gambas al Ajillo hot, Ensalada de Tomate y Cebolla, Pan con Tomate, pour Orange Agua Fresca and open Rioja Crianza for adults.

4. CONSOLIDATED SHOPPING LIST

Produce

• Potatoes — 700 g
• Yellow onion — 1 medium (≈150 g)
• Red onion — 1 small (≈80 g)
• Tomatoes ⁺ — 720 g (600 g for salad + 120 g for pan con tomate) ⁺
• Garlic ⁺ — 7 cloves (≈28 g) ⁺
• Fresh flat-leaf parsley — 10 g
• Lemon — 1 (≈15 ml juice)

Meat / Seafood

• Raw large shrimp — 400 g

Dairy

• Eggs — 6 large

Dry Goods / Pantry

• Extra-virgin olive oil ⁺ — 235 ml total (120 ml tortilla + 60 ml gambas + 40 ml salad + 15 ml pan con tomate) ⁺
• Fine sea salt ⁺ — 20 g total (6 g potatoes + 4 g eggs + 4 g gambas + 4 g salad + 2 g pan con tomate) ⁺
• Ground black pepper ⁺ — 3 g total (1 g eggs + 2 g salad) ⁺
• Crushed red pepper flakes — 1/2 tsp (≈1.5 g)
• Dry sherry — 30 ml
• Sherry vinegar — 30 ml
• Crusty bread (baguette) — 300 g
• Honey — 30 g

Drinks

• Orange juice (pasteurized) — 500 ml
• Sparkling water — 500 ml
• Rioja Crianza red wine — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: additional crushed red pepper flakes at the table for adults who want extra heat; extra olive oil for drizzling.
• Global substitutions: If sherry vinegar is unavailable, use red wine vinegar + 1/4 tsp sugar for the salad dressing. If fresh shrimp are unavailable, use thawed frozen shrimp, patting thoroughly dry before cooking.
• Child-safety notes: Keep hot pans (tortilla and shrimp) away from table edge when transferring; supervise children around the stove and hot plates.
• Timeline risk(s): The tightest execution window is the 16:52–17:00 window when Gambas al Ajillo must be cooked and pan-toasted bread must be finished while the salad is tossed — this is finish-to-order work and requires timely coordination. Risk increases if shrimp arrive wet (need extra patting) or if the single cook tries to manage too many stovetop pans without pre-heating a second surface.
• Practical mitigation mindset: Pre-organize mise en place — have garlic sliced, parsley chopped, shrimp dried and on a plate, and dressings measured before the tortilla flip. Use two pans (26 cm for tortilla, 25 cm for shrimp) and a skillet/oven for bread to parallelize safely. If the cook needs more capacity, toast bread in preheated broiler for 1–2 minutes rather than in skillet to free stovetop.
• The latest safe start time: You can start as late as 15:55 for a 17:00 serve.