Filter
Reset
Sort ByRelevance
Prelude2Chaos
Tapas
Spanish snacks with mushrooms, chickpeas tortilla, chorizo and roasted almonds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minAppetizerzucchini, Provencal herbs, olive oil, shaved almonds, shallot, vegetable stock, chicken bouillon, cooking cream, watercress,courgette soup with almonds
-
15 minAppetizeranchovy fillets, extra virgin olive oil, lemon, shallots, radish, curly lettuce melange,salad with radish and anchovy dressing
-
30 minAppetizeraubergines, zucchini, Red pepper, olive oil, lemon, basil, Mozzarella,grilled vegetables with mozzarella
-
40 minAppetizerolive oil, onion, garlic, tomato cubes, White wine, basil, cod fillet, egg,codballs with tomato sauce
Nutrition
505Calories
Sodium32% DV775mg
Fat63% DV41g
Protein38% DV19g
Carbs4% DV11g
Fiber20% DV5g
Loved it