Spanish tapas share platter

11
Total Time
1 hr 30 min
Prep
45 min
Cook
45 min
Serves
6
Difficulty
Moderate
Enjoy all the hearty flavours of the most loved Spanish dishes as you entertain with friends.

Ingredients

olive oil

1 tbs

brown onion

½ medium, thinly sliced

coliban potato

220 g, cut into 1cm pieces

egg(s)

4 medium, lightly beaten

lean pork mince

300 g

red onion

½ medium, coarsely grated

garlic

1 clove(s), crushed

olive oil

1 tsp

tomato passata

½ cup(s)

dried chilli flakes

¼ tsp, dried

red wine vinegar

2 tsp

carrot(s)

2 medium, halved lengthways, thickly sliced

red wine vinegar

2 tsp

olive oil

1 tsp

garlic

½ clove(s), crushed

ground cumin

¼ tsp

smoked paprika

¼ tsp

99% fat-free plain Greek yoghurt

¼ cup(s), (60g)

light whole egg mayonnaise

1 tbs

garlic

½ clove(s), crushed

olive oil

1 tsp

garlic

½ clove(s), crushed

baby spinach leaves

150 g

chickpeas, canned, rinsed, drained

1 cup(s)

lemon juice

1 tbs, fresh

olive oil

1 tsp

chorizo sausage

100 g, thinly sliced

green prawns

12 individual, peeled, deveined, tails intact

roasted capsicum, not in oil

120 g, cut into thick strips

green olives, drained

12 individual

ciabatta bread

240 g, (6 x 40g slices)

Instructions

  1. To make tortilla, heat oil in a small 20cm (base measurement) non-stick frying pan over medium heat. Add onion and potato. Toss to coat in oil. Cover and cook for 6-8 minutes or until potatoes are just tender. Pour eggs over potato and onion mixture. Cook for 5 minutes or until edges are set. Place pan under a hot grill and cook for 3 minutes or until just set and golden. Turn onto a plate to remove. Cut into 12 slices. Wipe pan clean.
  2. To make meatballs, combine mince, onion and garlic in a medium bowl. Season with salt and pepper. Use wet hands to roll ½ tablespoons of mixture into balls. Heat half oil in the same non-stick frying pan over medium-high heat. Cook half the meatballs for 2 minutes each side or just until browned. Repeat with remaining oil and meatballs. Return all meatballs to pan with pasta sauce and chilli flakes and bring to the boil. Reduce heat and simmer for 10 minutes, adding a couple of tablespoons of water if sauce is too thick. Stir in vinegar. Season with salt and pepper.
  3. To make marinated carrots, cook carrots in a steamer set over a saucepan of simmering water, covered, for 5 minutes. Transfer to a small bowl. Add vinegar, oil, garlic, cumin and paprika. Season with salt and pepper. Set aside for flavours to develop.
  4. Meanwhile, to make aioli, combine yoghurt, mayonnaise and garlic in a small bowl. Season with salt and pepper.
  5. To make spinach and chickpeas, heat oil in a large non-stick frying pan over medium-high heat. Cook garlic, stirring, for 3 seconds or until fragrant. Add spinach and chickpeas and cook, stirring, for 1-2 minutes or until spinach wilts. Remove from heat. Stir in lemon juice. Season with salt and pepper. Wipe the pan clean.
  6. To make chorizo and prawn saute, heat oil in the same pan over medium-high heat. Cook chorizo and prawns, for 1-2 minutes each side or until golden and prawns are cooked through. Arrange tortilla, meatballs, carrot, aioli, spinach and chickpeas, chorizo and prawn saute, capsicum, olives and bread on a large serving platter.

Notes

SERVING SUGGESTION: You can use reduced-fat salami instead of chorizo.

Start eating better than ever!