Tapas with Eels Pâté, Tortilla, and Blue Cheese
- Makes about 6–8 tapas
- For the tortilla
- 3–4 small jars of eels pâté
- 2 potatoes
- 1 onion
- 400 g of frozen chard and spinach
- sage leaves
- 1 clove of garlic
- 3 eggs
- 1 teaspoon of smoked sweet paprika
- Extra virgin olive oil, salt, and black pepper, to taste
- 2 rustic bread rolls (one yellow, with turmeric, and one red, with beetroot)
- 80 g of blue cheese
- Slices of red and yellow sweet pepper
- Sweet paprika and sage, for garnishing
- Preparation
- In a frying pan, stir-fry the garlic in olive oil, salt, black pepper, and sage. Add the thawed vegetables and cook for around ten minutes, until cooked. Take out the garlic and sage. Thoroughly drain the water released during cooking.
Wash, peel, and slice the potatoes, and place them in a saucepan with cold water and salt. Bring to the boil and cook for around five minutes. - Heat the olive oil in a frying pan. Add the finely chopped onion, potatoes, paprika, salt, and black pepper, and cook while shaking the frying pan gently to avoid the ingredients sticking to the bottom.
- In a bowl, beat the eggs. Cook the potatoes until golden and add them to the bowl with the beaten eggs. Add the spinach and mix well. Place the frying pan back on the heat. Once it is hot, pour in the mixture. Cook for a few minutes then turn the tortilla, until a deep golden brown. Transfer to place and allow to cool until just warm.
- Cut the bread into slices and spread with pâté. Cut the tortilla into slices and place each slice on a slice of bread with a small piece of blue cheese on top. Gratin in the oven at 180°C / 350°F / Gas Mark 4 just long enough to melt the cheese. Garnish with the slices of sweet pepper, a pinch of paprika, sage leaves, and a drizzle of extra virgin olive oil.
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