Tapas

Name: tapas
Cook time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Spanish
Ingredients: 250 g Chestnut mushroom; 1 toe garlic; 2 el parsley; 500 ml chicken broth in pot; 1 el lemon juice; 6 el traditional olive oil; 1 Red pepper; 200 g canned chickpeas; 3 medium sized egg; 200 g unroasted almonds; 1 mespoint cayenne pepper; 150 g chorizo sausage

Spanish snacks with mushrooms, chickpeas tortilla, chorizo and roasted almonds.

Ingredients

Kitchen Stuff

cocktail sticks

Directions

Clean the mushrooms. Slice the garlic and parsley.
Broth to the boil. Mushrooms for 3 minutes and remove from the stock.
From lemon juice, garlic, parsley, oil and salt and pepper, beat to taste dressing and marinate mushrooms.
Cut the bell pepper into cubes.
Fry the peppers in the oil in a frying pan.
Let the chickpeas drain and scoop them through the bell pepper chickpeas.
Beat the eggs with 1/2 tsp salt and pepper and pour into the chickpea mixture.
Mix the mixture until egg starts to solidify, then fry the chickpea tortilla for another 10 minutes on low heat with lid on baking pan.
In the meantime, heat the oil in another frying pan and fry the almonds gently on low heat for 5 minutes.
Mix the cayenne pepper with (coarse sea) salt to taste and sprinkle over the baked almonds.
Cut the chorizo into cubes.
Cut the chickpea tortilla into points. Remove the champignons from the marinade and stick them to a cocktail stick.
Present on a bowl or in trays the points chickpea tortilla, mushrooms, baked almonds and pieces of chorizo.