The tortilla is the most popular appetizer served in Spanish tapas bars, but it can also be the center of a family meal. It can be made in advance and reheated or eaten cold. Though most popular in Spain it is equally enjoyed everywhere!

Yield: Serves 4 to 5

Ingredients
2 large potatoes, peeled and cut into quarter inch slices
one large Spanish onion, thinly sliced
salt
1/2 cup oil – a mixture of olive oil and light vegetable oil
3 eggs, lightly beaten

How to Make
sprinkle the potatoes and onion lightly with salt.
Heat oil in a nonstick skillet and add the potatoes and onion at the same time. Cook slowly over medium heat (it is actually stewing, rather than frying), for about 15 min., stirring occasionally until vegetables are tender but not Brown.
Drain the vegetables in a colander, reserving the oil.
In a bowl, mix the potatoes and onion with the eggs and let soak for about 15 min.
White the skillet clean with a paper towel and heat 2 tablespoons of the reserve oil until it is very hot. Pour in the potato in egg mixture and lower the heat to medium-low. Shake the pan occasionally to prevent the tortilla from sticking. When it starts to come away from the sides of the pan in the bottom is Brown a little, turn over the tortilla by placing a large plate over the skillet and quickly turning the tortilla upside-down onto it. Add another tablespoon of oil to the skillet and quickly slide the tortilla back in. Cook the other side for a minute. Alternatively, Brown under the broiler.
Serve hot or cold, cut into wedges.

¼ Cup olive oil
3 Tablespoons balsamic vinegar
3 Cloves garlic
2 Tablespoons minced fresh thyme
1 Tablespoon capers
Salt and pepper to taste
1 Hard boiled egg, chopped
1 15 ounce can chick peas, rinsed and drained

Methods:

Blend the oil and vinegar, garlic, thyme, capers and the salt & pepper. Add the egg and chick peas. Cover and refrigerate overnight and serve at room temperature.

¾ Cup olive oil
2 Tablespoons finely chopped fresh parsley
1 Teaspoon red pepper flakes
2 Cloves garlic, crushed
½ Teaspoon ground cumin
½ Teaspoon ground coriander
½ Teaspoon cayenne
Salt and pepper to taste
1½ Pounds boneless pork, cut into finger-size cubes

Sherry Dipping Sauce:
1 Tablespoon marinade
1 Teaspoon all purpose flour
½ Cup dry sweet sherry
¼ Cup water
Salt to taste

Methods:

Combine all ingredients to make marinade. Add pork, cover and refrigerate for 6 hours. Remove pork with a slotted spoon. Heat 1 tablespoon marinade in large skillet over medium-high heat. Add pork in batches and cook until meat is well browned and no longer pink.

Sherry Dipping Sauce:
Heat marinade in a saucepan over low heat. Sprinkle with flour until sauce thickens. Add sherry, water and salt.

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1/4 Pound Swiss Cheese
4 Slices Bacon, Crisply Cooked And Crumbled
1/3 Cup Evaporated Milk
1 Teaspoon Worcestershire Sauce
Dash Pepper
26 Bread Rounds

Methods:

Assemble and attach rotor slicer/shredder using fine shredder cone (no 1) Turn to speed 4 and shred swiss cheese into bowl. Add bacon, evaporated milk, worcestershire sauce, and pepper. Attach bowl and flat beater. Turn to speed 6 and beat 30 seconds. Top each bread round with teaspoon of cheese mixture and place on greased baking sheets. Bake at 400 F for 8 to 10 minutes or until lightly browned. Serve immediately.

2 small tins sardines in spring water
1 green onion, chopped
1/2 green capsicum
1/2 red capsicum
black pepper
salt
sherry vinegar or dry white wine
olive oil
sourdough, thinly sliced
Spanish smoked paprika

Methods:

Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the fridge for about two hours to let the flavors meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve.

1/3 cup finely chopped shallots
1 teaspoon minced garlic
1 to 2 tablespoons olive oil
3/4 pound mixed fresh mushrooms, thinly sliced — See Note
2 tablespoons dry sherry or Madeira
1/2 teaspoon salt
1 tablespoon finely chopped fresh thyme or 1 tsp dried
5 English muffins, split and lightly toasted
12 ounces mascarpone or cream cheese — softened Almond-Garlic Streusel
1 English muffin
2 1/2 teaspoons olive oil
3 cloves garlic — minced
1/4 teaspoon freshly ground black pepper
1/4 cup chopped slivered almonds

Methods:

Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry, and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender.Stir in thyme, and cook until most of liquid evaporates. Spread muffins with cheese top evenly with mushroom mixture. Place muffins on a baking sheet. Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven, and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired.

1½ Pounds small shrimp
2 Cups water
2 Peppercorns
1 Bay leaf
1 Sprig fresh parsley
¼ Teaspoon dried oregano
¼ Cup all purpose flour
Salt and pepper to taste
3 Tablespoons olive oil

Green Sauce:
1 Cup fresh parsley
3 Cloves garlic
¼ Teaspoon salt
¼ Cup dry white wine
3 Tablespoons olive oil
3 Tablespoons finely chopped onion
1½ Tablespoons all purpose flour

Methods:

Combine the shelled shrimp in the water with the peppercorns, bay leaf, parsley and oregano and simmer for about 20 minutes.Strain through a sieve reserving ¾ cup liquid. Sprinkle the shrimp with the flour, salt & pepper and sauté in the oil until pink, about 2 minutes.

Green Sauce :
In a food processor combine parsley, garlic and salt until smooth. With machine running add reserved broth and wine. In a sauté pan add the 3 tablespoons oil, stir in onion and cook until soft. Add the flour and continue to stir until smooth. Gradually add sauce to pan and continue to cook until thickened. Add shrimp.

2 cups whole blanched almonds
1/2 tsp cayenne
1/2 tsp paprika
1 tsp cumin
2 Tbsp melted butter
2 Tbsp olive oil
1 Tbsp sea salt

Methods:

Preheated oven to 300F. Toss almonds with the other ingredients. Place in a single layer on a baking sheet.Roast almonds until golden brown, about 15 to 20 minutes. Allow to cool before serving.

1 cup whole black olives
1 cup whole green olives
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp crushed chili flakes
2 tsp grated lemon zest
2 tsp dried oregano
olive oil

Methods:

Combine all the ingredients except olive oil, in a bowl. Add enough olive oil to cover olives. Toss well to
continue. Cover and refrigerate for at least one day. Bring to room temperature before serving.

24 large fresh oysters in half shell
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 Tbsp orange juice
1/2 tsp dried oregano
1/4 tsp dried marjoram
3 black peppercorns
2 cloves garlic
1 bay leaf
1/3 cup olive oil
1/3 cup dry white wine
6 canned small chilies, finely chopped
1 onion, peeled and finely chopped
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh coriander
* crushed ice

Methods:

Remove the oysters from their shells and set aside. Clean shells and reserve. Place lemon, lime and orange juices, oregano, marjoram, peppercorns and garlic in a saucepan and gently bring to the boil. Remove from heat immediately and cool slightly. Heat oil in a fry pan and lightly saute oysters. Drain on absorbent paper. Combine wine, chilies and onion in a bowl. Add warm lemon and lime mixture and oysters, and stir gently. Cover and allow to marinate in the refrigerator for 3 hours or overnight.