5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage lowers fat content while maintaining flavor.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Cut the baguette into diagonal slices that are 1 inch thick.

Finely grate one tomato into a bowl.

Finely grate one large clove of garlic into the tomato and mix together.

Spread the tomato and garlic mixture on top of the bread slices.

Season with sea salt and add slices of manchego cheese.

Pierce a toothpick through each piece of bread to hold the ingredients together.

Drizzle with extra virgin olive oil.

Drain two cans of tuna in olive oil and mix gently.

Spread the tuna over some pieces of bread.

Add strips of roasted red bell pepper over the tuna.

Top with a canned anchovy and pierce a green olive with a toothpick to hold it together.

Crack four cage-free organic eggs into a bowl, season with sea salt and black pepper, and whisk together.

Heat 2 tablespoons of extra virgin olive oil in a small non-stick fry pan over medium heat.

Add 2 cups of fresh spinach to the pan and wilt it down in batches.

Lower the heat and add the whisked eggs to the spinach, mixing to combine.

Cook for about 4 minutes, then flip the tortilla onto a plate and cook the other side for another 4 minutes.

Remove the tortilla from the heat and cut into slices.

Assemble pinchos by adding roasted red bell peppers on bread, then a piece of the tortilla, and top with manchego cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens