Author Notes
I guess cooking Spanish food has really inspired me. This recipe is for three skewered tapas called pintxos (pronounced peen-chos), which means 'thorn' or 'spike'. Also spelled pinchos, but I think the 'x' makes it sexy! The first is cubed sweet potato and scallion tortilla with saffron aioli. Dos is pickled peppers, olives and sherry-marinated baby portabellas. Tres is figs stuffed with valdeon (Spanish blue cheese) and drizzled with rosemary-honey. If you sample each one of these little tapas, you'll have a snack or appetizer that's "Low In" carbs and "High In" Vitamin A. —Vegetarianized.com
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Ingredients
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2 tablespoons
olive oil, divided
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1/2 pound
potato or sweet potato, sliced thin
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1 bunch
scallion or 1/2 onion, sliced thin
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1 teaspoon
salt, divided
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4
eggs, beaten
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5
saffron threads
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2 tablespoons
mayonnaise
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1/2 teaspoon
dijon mustard
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1/2 pound
baby portabella mushrooms
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2 tablespoons
sherry
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20
small pickled sweet peppers (such as peppadew)
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20
green olives, whole, pitted, about 1 cup or 1/2 lb
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2 tablespoons
honey
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3"
length of fresh rosemary
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20
dried figs, about 7 oz, stemmed
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2 ounces
valdeon or other blue cheese, cut into 20 small pieces
Directions
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(Tortilla) In a small skillet over medium heat, add 1 Tbsp EVOO. Add sweet potato and cook 5 minutes. Add scallions and 1/2 tsp salt and cook another 5 minutes.
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Add beaten eggs and spread out evenly with the veggies. Turn the heat down to medium-low and cook another 6-8 minutes until the tortilla is set.
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Loosen from the pan, turn out onto a plate, and cut into 20 cubes.
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To make the saffron mayo, heat 1 Tbsp of water and add saffron threads. Let steep 10 minutes. Lightly whisk saffron liquid into a bowl with mayo and dijon mustard.
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To assemble, dollop mayo onto tortilla cubes and pierce with a toothpick. Serve warm or at room temperature.
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(Mushroom, Olive, Pepper) Heat remaining 1 Tbsp EVOO in a medium skillet over medium heat. Add mushrooms and toss until beginning to brown, about 5 minutes. Add remaining 1/2 tsp salt and sherry. Cook another 5 minutes and remove from heat.
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To assemble, skewer one mushroom, one olive, and one small pepper onto a toothpick.
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(Fig and Blue Cheese) Heat honey in a microwave for 20 seconds. Add rosemary sprig and let sit at least 15 minutes.
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Cut fig in half almost all the way through. Stuff with a small bit of cheese. To assemble, close with a toothpick and drizzle with rosemary honey.
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