Tapas trio

Prepare fritters: Place the aubergine in a bowl and pour over with milk. Leave for 1 hour. Heat the frying oil in a frying pan. Remove the eggplant from the milk and pat dry with kitchen paper. Sprinkle with salt and remove the eggplant slices through the flour. Fry the slices until golden brown and drain on kitchen paper. Place the fritters on a dish and drizzle with honey, thyme and pepper and serve warm.

Prepare tortilla: Blanch the potatoes for 1 minute in water with salt. Drain and let cool. Heat 1 tablespoon of oil and fry the onion rings for about 5 minutes. Scoop the onion and potato in a bowl and sprinkle with salt and pepper. Scoop the eggs and basil through. Heat the rest of the oil in the same pan and fry the chorizo ​​crisply on a low setting. Remove the sausage from the pan and keep separate. Heat the shortening again. Spoon the potato mixture into the pan and leave to cover for about 4 minutes. Turn the tortilla over and bake for another minute. Place the tortilla on a dish, sprinkle with the chorizo ​​and cut into dots.

Prepare dates: Always put an almond in the cavity of the dates. Halve the slices (serrano) ham and roll each date into a bar of ham. Heat the olive oil and fry the dates in a crunchy way.