3 - 4 Servings
00:00
Vegetarian Tapas
Ingredients
Potato Tortilla:
6
Eggs
3 large
Potatoes, peeled and cut into \u00bc slices
2
Onions, sliced into half rounds
Pepper
Salt
Oil & Vinegar Grape Seed Oil
Tapenade:
200g (1\/2 cup)
Oil & Vinegar Aceitunas Cuquillo (Spanish Black Olives)
2
Oil & Vinegar Sunpomo Tomatoes
1 tablespoon
Capers
1
Clove garlic, finely chopped
3 tablespoons
Oil & Vinegar Atlas Extra Virgin Olive Oil
Preparation
- ["Heat a generous amount Bake & Fry olive oil in a pan and fry potatoes and onion rings until lightly browned. Drain in a colander or on paper towels.
- In a large bowl beat eggs. Season with a generous amount of salt. Add potatoes and onion rings to beaten egg and press the potatoes down so that they are completely covered with the egg mixture. Let stand for 5 minutes.
- Heat olive oil in a skillet over medium-high heat. Add the potato-egg mixture spreading evenly. Cover and reduce heat to medium. Cook until top layer is almost set
- approximately 3 minutes. Flip the tortilla with the aid of the lid and cook an additional 2 minutes.
- Preparation in the oven\r\nHeat oven to 350\u02daF\r\nLine a baking dish with parchment paper. Pour potato-egg mixture into baking dish and bake 15 minutes or until set. Cool on a wire rack to room temperature.
- Cuquillo Tapenade:\r\nPlace olives
- tomatoes
- garlic and capers and 3 tablespoons oil to blender or food processor. Blend until everything is finely chopped. Season with salt and pepper.
- Cut tortilla into small squares of 1 \u00bd" x 1 \u00bd" and insert toothpicks. Serve with homemade cuquillo tapenade."]
