Simple cold Spanish tapas
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5.0
15 reviews
Excellent
Simple cold Spanish tapas
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A collection of tasty small plates that come together for a great Spanish tapas meal, without heating up the kitchen!
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Ingredients
Pan con tomato/tomato bread
- ½ baguette or similar bread
- 3 oz Serrano ham approx, or can substitute prosciutto though not quite the same
- 1 tomato
- 1 clove garlic
- ½ tablespoon olive oil
- 1 dash salt or a little more to taste
Ensaladilla rusa/Russian or potato salad
- 9 oz potatoes cooked, approx
- 8.5 oz peas and carrots (8.5oz is 1 small can)
- 5 oz tuna (5oz is 1 small can, for this suggest in water)
- ½ red onion small
- 4 tablespoon mayonaise
- ½ tablespoon olive oil
- ½ tablespoon red wine vinegar
Orange and avocado salad
- 2 oranges
- 1 avocado
- ⅛ red onion a few slices
- 2 tablespoon black olives approx
- drizzle olive oil and red wine or sherry vinegar (vinegar optional)
Manchego y membrillo
- 2 oz manchego cheese approx
- 1 oz membrillo approx (quince paste)
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Instructions
- If you want to add some gazpacho to go alongside, I suggest making this first so it can chill.
For tomato bread
- First blend the tomato, garlic, olive oil and salt in a blender to make the spread for the bread. Alternatively, grate the tomato, finely grate the garlic then stir to mix with the oil and salt. Set aside while you make everything else. You can use the blender from the gazpacho if you made some without needing to clean that thoroughly. Alternatively, you can simply rub the toasted bread with garlic, then cut tomato then sprinkle a little salt and oil on top.
- If you made a tomato puree, once everything else is ready, slice up and toast your bread, spread on a little of the tomato-garlic-oil mixture then lay on some of the ham.
For ensaladilla rusa/Russian salad
- Make the Russian salad by peeling the cooked potato and dicing into relatively small pieces (approx ⅓in/1cm) then placing in a bowl.
- Drain and rinse the peas and carrots and drain the tuna. Add both to the bowl. Finely dice the onion then add this as well. Add the mayonnaise, oil and vinegar and mix all together, being careful not to break up the potato too much.
For orange avocado salad
- Peel the oranges and cut into medium slices across the segments (so like stars). Cut the avocado in half, peel then cut it in slices. Arrange both on a plate and lay a few slices of red onion and some olives over the top then drizzle on a little olive oil and, optionally, red wine vinegar.
For manchego y membrillo
- Cut some slices of the manchego cheese across the wedge to give triangles and lay on a plate. Cut slices of membrillo and halve each to give two triangles. Top each slice of cheese with a piece of the membrillo.
- Enjoy all the delicious flavors in any order you choose!
Nutrition Information
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Calories
585kcal
(29%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Cholesterol
38mg
(13%)
Sodium
1040mg
(43%)
Potassium
943mg
(27%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
6320IU
(126%)
Vitamin C
59.6mg
(66%)
Calcium
254mg
(25%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 1040mg | 43% |
| Potassium | 943mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 6320IU | 126% |
| Vitamin C | 59.6mg | 66% |
| Calcium | 254mg | 25% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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