October 25, 2018
Snacks, Eggs, Vegetables,
Appetizers, Onions, Potatoes, Spanish, Cooking For A Crowd, Entertaining, Game/Sports Day, Ladies Luncheon, New Years, Oven Bake, Stove Top, Kosher, Low Fat, Non-Dairy, Vegetarian, Cold Appetizers more
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"From our weekday newspaper, The West Australian and their Melbourne Cup race day with Spanish tapas. Times and serving size are estimated."
Grill/broil croutes till crisp or lightly bake in the oven.
For the tortilla - heat a non-stick ovenproof pan and add a little olive oil and fry the onion for approximately 2 minute and then add potatoes and toss/cook for a further 2 minutes and now add the garlic, toss and remove from heat and add this mix to whisked eggs and season with salt and white pepper, your tortilla mix is ready.
Heat the same (cleaned) non-stick pan with oil until almost smoking and then add your tortilla mix and gently shake, levelling out the mix and then turn the heat down (otherwise it will catch/burn) and place the tortilla in a preheated oven (175C) and cook for approximately 15 minutes.
Remove from oven and check by touching the tortilla and cooking at the colour and if you're happy, remove and cool for a few minutes.
Them, place a regular ketchen plate over the tortilla and carefully turn the tortilla over, 180 degrees and if it's a little underdone and the eggs needs to set more, place back in the pan and cook until ready.
Place in the fridge until ready to use (this dish, like most of these pintxo can be done in advand/the night before.
For the tapas - slice your tortilla into a thin wedge and place the cooked tortilla slice on top of bread croute and drizzle/squeeze garlic alioli and add red piquillo pepper and drizzle then with extra virgin olive oil and shredded parsley and add a beautful skewer through the layers
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