Prepare this at home and take it with you in two pots: one containing the sauce, and the other holding the meatballs.
Once at camp, all you need is a one-ring cooker, (or two-ring if you are cooking rice or potatoes), a large, lidded saucepan and wooden spoon. Once pitched, all you need to do is warm the sauce and add the meatballs until they are cooked through.
Serve on the first night outside your tent with Rioja.

Ingredients

For the meatballs
500g minced pork
Grated zest of a lemon
1 dried bay leaf, crushed
1 tbs sherry
Salt and pepper
½ onion grated
¼ tsp smoked paprika
1 egg
1 handful breadcrumbs

For the sauce
1 small onion, finely sliced
½ green pepper, finely sliced
1 clove garlic, chopped
Olive oil
¼ tsp smoked paprika
1 small glass sherry
1 pt chicken or vegetable stock (fresh or from cube)
Salt and pepper
½ tin tomatoes
2 tbs parsley, chopped

Method
Put all the ingredients for the meatballs in a bowl and mix together with your hands for five minutes.
Make the mixture into walnut-sized balls between your palms. Keep them in the fridge until you are ready to cook them.
Heat a ridged cast-iron grill pan, for example Le Creuset and when it is very hot, cook the meatballs. If you use a normal frying pan, add a splash of olive oil to cook in.

Brown the meatballs on all sides, do them in two or three batches if necessary. An overloaded pan won’t give you the browned crispy edges you need for this dish. Don’t wriggle the meatballs around, wait until they are brown on one side and then move them over to brown on another side. Do this with a fish slice and slide it under the meatball along the ridge-line of the pan.

What you want is a meatball that is browned and sealed all over but not cooked through. You cook it through once it is in the sauce, thereby keeping it moist but intact. If you are taking the meatballs and sauce separately to reheat at camp, then put the meatballs in a container, and seal it once they have cooled.

Now get on with the sauce.

Heat the oil in a pan and slowly fry the green pepper, onion and garlic. Once soft, add the sherry and apply a higher heat for a few minutes to cook off the alcohol. Add the stock, tomatoes, paprika, parsley and salt and pepper. Bring to the boil and then cook gently for ten minutes or so.

At camp, heat the sauce up, add the meatballs and cook gently until they are cooked through: the meat needs to be piping hot. Keep an eye on the consistency of the sauce, not too gloopy and not too thin. Check the seasoning and serve with some carbs. Crusty bread will do perfectly.

I have been making this tortilla for years, it is a real store cupboard recipe. Waxy potatoes are a must, floury ones like King Edwards will fall apart and leave you with just oniony mashed potatoes. Older new potatoes are ideal, as they are waxy, but less work than new potatoes because they are bigger. Slice them lengthways as thinly as you can, or use a mandoline.
Serve with salad and a mild cheese like Ossau Irraty or Manchego and membrillo.

Ingredients
500g onion, thinly sliced
750g waxy potatoes, scrubbed (not peeled) and sliced thinly, 3mm thickness
3 eggs, beaten
Olive oil
Salt and pepper
2 tbs fresh oregano, chopped

Method
Boil the potatoes for seven minutes in salted water. They should be just cooked, but not falling apart. While they are cooking, gently fry the onions in oil and a pinch of salt until they are soft, sweet and browning.

Drain the potatoes and put them back into the dry pan over a low heat for a couple of minutes. This is so they dry out as wet potatoes will cause you trouble. Don’t take your eyes off of them or they will burn. Mix in the cooked onions and stir in the beaten eggs and pepper, do this gently so you don’t break up the potatoes.

Heat the oil in a decent non-stick frying pan. Once the oil is hot, add the potato, onion and egg mixture, squashing it down into the pan a little. Turn the heat to medium and wait for the eggs to cook. Use a spatula or fish slice to look under the tortilla.

Once it is browning, you are ready to turn it over. Loosen the tortilla all the way round with a blunt knife. Turn the heat off, place a large plate over the pan and a rolled up tea-towel over that. Turn the pan upside down, the tortilla should come out cleanly. Wipe the pan down with kitchen towel and heat another tablespoon of oil. Once hot, slide in the tortilla to cook the other side. Once both sides are cooked, serve onto a plate, season with salt and oregano. Wait for it to cool. You can serve it at room temperature or cold.

Variations
Add 1/2 red pepper, thinly sliced and cooked with the onions.
Add a clove of garlic to cook with the onions.
Add a couple of slices of Serrano ham, shredded.
Add chives or parsley instead of oregano