Throw a TAPAS PARTY for 4 PEOPLE for just $15

cured meats

🥗Healthier: grilled chicken

💰Cheaper: cooked sausage

Grilled chicken offers a leaner protein option.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: processed cheese

Nut-based cheese is dairy-free and lower in fat.

seafood

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein alternative.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Cut 2 medium yukon gold potatoes into half-inch pieces, leaving the skins on.

Place potatoes in a large bowl and drizzle with 1 tablespoon of extra virgin olive oil, then season with sea salt and freshly cracked black pepper, tossing to combine.

Transfer potatoes to a baking tray lined with parchment paper in a single layer.

Bake in a preheated oven at 250 degrees Celsius (475 degrees Fahrenheit) for 20 minutes.

While potatoes roast, prepare spicy mayo aioli by mixing 1/2 cup mayonnaise, 1 large clove of shredded garlic, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon hot smoked Spanish paprika, 1 tablespoon extra virgin olive oil, sea salt, and black pepper in a bowl until combined.

Remove roasted potatoes from the oven, transfer to a shallow bowl, and top with spicy mayo aioli and freshly chopped parsley.

For the spicy sauteed mushrooms, cut 12 button mushrooms into quarters and finely mince 4 cloves of garlic.

Heat a nonstick frying pan over medium-high heat for 3-4 minutes without adding oil.

Add 1 tablespoon of extra virgin olive oil and the mushrooms, mixing occasionally until golden, about 2 minutes.

Add minced garlic, 1/4 teaspoon hot smoked Spanish paprika, sea salt, and black pepper, mixing for 15-20 seconds until fragrant, then remove from heat and transfer to a serving dish, garnishing with parsley.

For the tortilla de patatas, cut 2 small yukon gold potatoes into 1/8 inch thick pieces and place in a saucepan covered with cold water.

Bring to a boil over high heat and cook for 12-13 minutes until al dente, then drain and add to a bowl with 4 beaten eggs, seasoning with sea salt and black pepper, mixing to combine.

Heat a small nonstick frying pan over low medium heat with 1 tablespoon of extra virgin olive oil, then add the egg and potato mixture, cooking for about 3 minutes and running a spatula around the edges to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens