Omar Allibhoy’s Queen Spanish Olives Stuffed With Fried Manchego Recipe

I’m raved about olives from Spain and the wondrous creations of Spanish chef Omar Allibhoy in previous posts. Now you can see the man himself in action in this short video recipe!

Tortilla de patatas, aceitunas espanolas y chorizo (Spanish tortilla with Spanish Olives and Chorizo) recipe!

If you’re a regular reader of this blog, then you’ll probably remember my ravings on the benefits of Olives from Spain. I wont repeat myself today, I only wanted to share another fabulous recipe from Omar Allibhoy. This Tortilla is quick, simple and the whole family seems to love it!

What You’ll Need

3 Large Potatoes for frying

1 Onion

Spanish Olive oil for deep frying

8 Large Free Range Eggs

225g Hot Chorizo Sausage

1 Handful Pitted Spanish Olives (green olives)

Salt to season


Step 1

Peel, wash and thinly slice the potatoes, then cut into half to make half moon shapes.

Repeat this step with the onion.

Pour Olive oil in a deep frying pan over a high heat. Use enough oil to just cover the potatoes and onion.

Step 2

Once the oil is hot, cook the onion for about 10 minutes until golden. Then add the sliced potatoes, stirring occasionally for at least 15 minutes. The potatoes should then be soft and cooked through.

Step 3

Drain the oil from the potatoes and onion. In a separate dish mix together the egg, then add the potatoes and onion and mix again. Leave it to rest for 10 minutes.

Step 4

Chop the chorizo into chunks and halve the pitted olives. In the same frying pan that you used earlier fry the chorizo for 1 minute, followed by the olives for 15 seconds. Add them into the potato, onion and egg mix. Season and stir slowly.

Step 5

Place a non stick omlette/frying pan over a medium heat and drizzle in a drop of olive oil.

Pour the Tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it firmly and flip the Tortilla onto the plate. Return the uncooked side of the Tortilla back to the pan.

Depending  on the size and depth of the pan cooking time may vary, Omar suggests eating the Tortilla when it is still a little runny in the centre. This is all down to personal preference of course.

Trufas de chocolate y aceitunas espanolas (Chocolate and Spanish Olive Truffles) Recipe!

On Monday I raved about Olives From Spain and the amazing creations from chef Omar Allibhoy. Today I am going to share his Chocolate and Spanish Olive Truffles Recipe. It may sound strange, but if you love flavours like Salted Caramel then you’ll adore these melt in the mouth truffles.

What You’ll Need

150ml Double Cream

220g Dark Chocolate (70% min) chopped

Zest of 1 Orange

50g Pitted Black Spanish Olives

40g Butter chopped

Cocoa Powder for dusting


Step 1

Start by immersing the olives in a bowl of water to wash off any excess brine etc. Then blend them into a rough paste in a food processor.

Step 2

Place the double cream into a medium saucepan over a low heat. When this is just reaching boiling point, turn off the heat. Add the chopped dark chocolate, orange zest and olive paste.

Step 3

Mix with a spatula until your truffle mixture has a smooth texture. Now add the chopped butter for extra shine and silkiness.

Step 4

Pour into a bowl and cover with cling film. Place into the fridge for 5-7 hours (or overnight) to harden.

Step 5

Once cool, shape the mixture into balls with your hands and then roll in cocoa powder. Remember to keep in the fridge.


When we made these we took a chocolate mould and dusted with cocoa powder, before pressing the truffle mixture into the shapes. Pop back in the fridge for a few minutes, then bring out and pop out perfect little chocolates!