Spanish Tapas Platter
Enjoy a relaxed evening with friends with this simple Spanish-inspired recipe. This Spanish Tapas Platter has something for everyone. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Potatoes 275g (10oz), peeled and thinly sliced
Chorizo 75g (3oz), chopped
Red onion 1, peeled and thinly sliced
Garlic 2 cloves, peeled and finely chopped
Paprika 1½ tsp
Eggs 6, beaten
Shelled raw prawns 180g/200g pack
Butter 25g (1oz)
Serrano ham and/or Salchichon 175g (6oz)
Manchego cheese 75g (3oz), cubed
Olives 110g (4oz)
Chargrilled peppers and/or tomatoes 175g (6oz), drained
Instructions
1
Place potatoes in a saucepan, cover with water and bring to the boil. Cook for 5-7 minutes until just tender. Drain.
2
In a frying pan fry chorizo with onion and 1 clove garlic for 5 minutes. Add potato. Mix 1 tsp paprika with eggs and season then pour onto potato. Cook for 10-15 minutes until just set.
3
Fry prawns in butter with remaining garlic for 4 minutes or until cooked. Dust with paprika.
4
Brown omelette under grill then cut into quarters. Place onto a board and serve with prawns and all remaining ingredients.
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