Batata al horno con Aguacate y Queso CremaBy tapasonlineBaked sweet potato with avocado and cream cheese - The sweet potato can be left to cool and these little tapas are great for a buffet, but they are delicious whilst the sweet potato is still warm.
Setas con Foie Gras y Huevo de Pato EscalfadoBy tapasonlineWoodland mushrooms with foie gras and poached duck egg - This is not a particularly difficult tapa to make, but the trick is getting the ingredients ready at the same time, especially if you are making two or more. However, it is worth the effort as it not only looks impressive, but tastes exquisite.
Bacalao con Sobrasada y MielBy tapasonlineCod with sobrasada and honey - Bacalao is actually salt cod, which is bought dried and then soaked. However, fresh cod or any firm white fish is fine. Swordfish and monkfish would also work well. Sobrasada is a soft Mallorcan sausage which makes a delicious sauce mixed with honey.
Tortilla con Queso AhumadoBy tapasonlineSpanish omelette with smoked cheese - In Spain, the omelette is usually served cold in chunks or slices, but you can serve it hot and in one piece if you like. If you have one of those miniature frying pans, they are ideal for a single portion, otherwise an omelette pan or any high-sided frying pan is fine and the recipe assumes the latter. San Simón smoked cheese from Galicia is perfect as it is soft and melts easily, but any smoked cheese will do.
Huevos de Pato Revueltos con SobrasadaBy tapasonlineScrambled Duck Eggs with Sobrasada - Duck eggs are richer than hen eggs with a lovely deep golden colour. In this simple recipe, they pair delightfully with Mallorcan Sobrasada sausage.
Patatas con CalamaresBy tapasonlineTraditionally, this recipe from Andalucia uses cuttlefish (sepia or choco) and if you can obtain some, that is more authentic, but squid is fine.
Pimientos de PadrónBy tapasonline“Pimientos de Padrón or Padrón peppers come traditionally from Padrón in Galicia, in north-western Spain These small green peppers are sometimes known as “Russian Roulette” peppers as the majority are quite mild, but occasionally one comes across a really spicy one. They are available from Spanish delicatessen and online suppliers and are now frequently found in greengrocers and supermarkets.
They make a great accompaniment and are particularly good with Huevos Rotos (Broken Eggs), but are most often served simply on their own – a quick and easy taste of Spain!