In this class, we showed you our tricks to making classic tortilla with a fraction of the olive oil most recipes use. You learned how to pick the right potato for the job and how to flip and serve the tortilla without making a mess. We walked you through the steps for making homemade aioli, the perfect complement to tortilla. And we showed you how to use garlic in three different ways to build complex flavor in our Spanish-style garlic shrimp. Of course, we couldn’t serve tapas without sangria; we shared some tips for making the perfect batch.