POTATO OMELETTE

Preparation

Slice the potatoes and the onions and fry them in olive oil until they are golden and crisp. Beat the eggs and mix with the potatoes and the onion. Fry the omelette in a frying pan with a little olive oil. Turn the omelette over with a plate and fry on the other side. Leave it in the pan until the eggs set, about 3 or 4 minutes. Cut the omelette into small squares to serve as a “tapa”. Accompany with peppers fried in olive oil.





Ingredients
  • 1kg of potatoes
  • 5 eggs
  • 1/2 cup of olive oil
  • 2 large onions
  • Salt
  • Pepper

TOMATO COCKTAIL STICKS

Preparation

Skin cherry tomatoes and marinate them in a vinaigrette of virgin olive oil with basil for 2 hours. Skewer them on cocktail sticks, alternating the tomatoes with your favourite white cheese and fresh basil leaves.

VEGETABLE CRISPS

Preparation

Cut the vegetables into very thin slices with a sharp knife. Place the slices carefully in the frying pan and deep fry them in Spanish olive oil at a temperature of 180º C (350º F). Remove and drain on kitchen paper.

You can also make these special crisps with aubergines, artichokes, yams and other vegetables.

Spinach leaves, Swiss chard, watercress and basil leaves are other tasty possibilities. Deep fry them in Spanish olive oil at a lower temperature, 160º-170º C (320º-338º F), just before serving.

Ingredients
  • Beetroot
  • Carrot
  • Turnip
  • Potatoes
  • Green asparagus tips
  • Olive oil
  • Salt

SAN FERMINES

Preparation

These are “tapas” that look like people wearing the typical clothes of the San Fermin bull “fiesta” in Pamplona.

Mix hard-boiled egg yolk with crab and a tasty olive oil mayonnaise. Fill the hard-boiled egg whites with the mixture and decorate as shown in the photograph. The head is a green olive skewered with a cocktail stick. The beret is the slice of egg white that was cut in order to fill it. The scarf is made with a strip of red pepper.

CHICORIES

Preparation

Choose leaves that are the same size and wash them. Fill them with:

  1. Olive oil vinaigrette with chopped hard-boiled egg and spring onions and sliced pitted black olives. Olive oil vinaigrette with chopped peeled seedless tomatoes, lemon, smoked salmon and dill.
  2. Small potato cubes with cooked prawns mixed with olive oil mayonnaise. Decorate with sliced green olives stuffed with red pepper.

AUBERGINES

Preparation

Cut a large aubergine into thin slices and then marinate in salt for two hours. Dry and then coat with beaten egg and flour. Deep fry in olive oil at a temperature of 180º C. Drain on kitchen paper and decorate with grated cheese.

GARLIC PRAWNS

Preparation

Peel and clean the prawns, leaving the tails intact. Fry very finely chopped garlic in a clay pot with olive oil. Before the garlic is golden, add the prawns and stir until they are cooked. Sprinkle with parsley and stir. Serve very hot.

SPANISH RED PEPPER

Preparation

Place tinned peppers on some kitchen paper to dry. Make a mayonnaise with olive oil, seasoned with mustard and Worcestershire sauce. Mix with crab, tuna fish or sardines and stuff the peppers.

GARLIC MUSHROOMS

Preparation

Choose mushrooms of a similar size, remove the stems and put them to one side. Wash the mushrooms and fry them in olive oil. Chop the stems and fry them with chopped garlic and parsley. Stuff the mushrooms with the mixture and continue to fry them in the pan until they are golden. Serve hot.

TARTLETS

Preparation

Make a good mayonnaise with Spanish olive oil.

  1. Cook and then cut a beetroot. Chop a spring onion and mix together with the mayonnaise. Decorate with parsley.
  2. Line a tartlet with mayonnaise. Add a hard-boiled quail’s egg. Decorate with mayonnaise and crown with caviar.
  3. Mix tuna fish flakes with finely chopped spring onion and cubed celery. Add mayonnaise and crown with caviar.
  4. Mix crab well with cocktail sauce. Decorate with hard-boiled egg, chopped tomato and some spring onion sprigs.

KEBABS

Preparation

Cut veal, pork or lamb into 2 cm cubes. Marinate overnight in a bowl of olive oil, 2 peeled garlic cloves, salt, thyme or rosemary and paprika. Blanch some small peeled onions. Skewer the meat and the onions on medium-sized sticks. Fry them in olive oil at a temperature of 180º C (350º F), or bake them in an oven dish greased with a little olive oil. Leave them in a very hot oven for a few minutes.

WHITE ASPARAGUS

Preparation

Cover a slice of toast with olive oil mayonnaise. Add two white asparagus tips, half a pitted black olive, two halves of green olives stuffed with red pepper and decorate with some dill.

T

Thanks TO Asoliva

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