Join my wife Ainhoa and me in our second tapas cooking class. This time we are going for a Potatoe based Tapas class. Here is what you need if you want to cook along: POTATOE SALAD: Potatoe (Monalisa): 300 gr. - 10.5 Oz. Pickled pearl onions: 50 gr. - 2 Oz. Gherkin (pickled pepper): 50 gr. - 2Oz. Canned Tuna: 2 cans Hard boiled egg: 2 Mayonnaise Olive Oil PATATAS BRAVAS Patatoe (Monalisa): 300gr. -10.5Oz. Mayonnaise Ketchup Tabasco PATATAS ALI-OLI Potatoe (Monalisa): 300 gr. -10.5 Oz. Mayonnaise Garlic Parsley POTATO DELIGHT 1 Potatoe (Monalisa): 200 gr. - 7 Oz. Red Peper Green Pepper Onion POTATOE DELIGHT 2 Potatoe (Monalisa): 200 gr. - 7 Oz. Smoked cod fish Piquillo Pepper
Fran Glaria was born and raised in Pamplona,the city of the Running of the Bulls, part of the Basque country in northern Spain. His passions for history, art and food, led him to tour guiding.
Get ready for something special. We’re travelling to Pamplona with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.
The tour will last about 45 mins and will be live-streamed by your content creator directly from Pamplona. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!
While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.
We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.
The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.
Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.
For the best viewing experience, please join on a computer using Google Chrome.
24 March 2021
As usual it was very good and very entertaining, they are a lovely happy couple.
Wendy (Cochrane) Canada ..
23 March 2021
Tapas Tapas and Tapas just a perfect afternoon welcomed in the home of Fran for an excellent insight and cooking class. Thanks Fran and looking forward to your other classes.
Joan (Los Angeles) P.
22 March 2021
Very good demonstration of tapas. I look forward to making some of them. Perhaps give opportunity for better postcard shots of the menus and ingredients. For me, some of directions were a bit confusing but I certainly can try to make them - they seem easy enough! Cod was cut so thin. Would like to know how you cut it that thin or do you buy it that way? I've never seen it so thin here in Los Angeles and I buy a lot of seafood! Thanks for your pleasant presentations! They are always enjoyable! The final shot of the completed tapas was great. Looked very appetizing and nice display of the various tapas! Thanks again! Good luck to your daughter in med school! Nice dishes from Poland!
María (Ottawa) C.
22 March 2021
Great cooking master class Fran and Ainhoa. Your ensaladilla rusa was different from what we grew up with (chicken or tuna, carrots, peas, potatoes, mayo and olives, plus probably something else). While I agree carrots and peas can be mushy, the way mom made it was delicious, with not soggy carrots, freshly made mayo and fresh peas, barely boiled. It all depends on how it’s made. We will try yours to see, I’m sure it will be delish too! You too are great! Thank you for the info on your rental units. We would love to visit one day. Thank you F & A! Thank you VT!
22 March 2021
Fran and Ainhoa are great! Always enjoy their classes!