Tag Archives: tapas

Cebollas Tapas ( Onion tapas)


We love this tapas! All it takes are some onions, white wine, spice and herbs! Unlike the cebollas in adobo tapas, it’s done in less than 20 minutes. If you are wondering, there is no need to shed tears; we tried this recipe with fresh onions and then again with frozen pearl onions. Amazingly, the frozen beat the fresh in our taste tests! They are wonderful with bread or serve as we did: with toothpicks. It will double as a side dish if you are in a jam . It’s surprisingly low in carbs,  2/3 of a cup serving has only 3 g of sugar. ENJOY!


1 14Oz  bag Frozen pearl onion onions ( not chopped onions) 
2 Tbls canola oil
1/2 cup white wine
salt and pepper to taste
Fresh Chopped parsley for garnish


Place a large skillet (preferable not the non-stick type) over med-high heat, and heat the oil.  Add the onions , the salt and the pepper, and cook stirring frequently so the onions caramelize evenly. Once take a nice brown color on a small portion of the outer surface, reduce heat to medium and add the wine. Cook till the liquid reduces to half, stirring frequently. This should take 4 to 5 minutes depending on your cooktop. Test for salt and pepper add if necessary. Place on serving dish and sprinkle with chopped parsley. Enjoy!

Saffron Rice Tomatoes


This is a fresh twist on a traditional tapas . We used saffron rice instead of a mayonnaise based meat salad and sweet tomatoes to satisfy the appetite of vegetarians and meat eaters alike!

 We’ve served them both hot ( broiled in the oven for 5 minutes) and cold with excellent reviews each time. They are also an elegant side dish to a grilled fillet!


12 mini tomatoes such as yellow, orange an red Holland , tops cut, seeded
1 cup Basmati rice
1 pinch saffron
2 Tbsp olive oil
1 clove fresh garlic, minced
1 spring flat leaf parsley, chopped
salt & pepper to taste

In a medium sauce pan, place the rice with just enough water to cover plus a quarter inch. Add the saffron and bring to a boil, lower the heat to a simmer and cover, DO NOT STIR. Let cook, and check often to see if the water has consumed, if necessary add more. Once the rice is done add the olive oil and the chopped garlic, stir and bring the heat up to medium. Let cook for five minutes.
Mix in the chopped parsley. Sal; and pepper to taste. Spoon the mix into the tomatoes and serve on top of the remaining rice.

Marinated Olives

This is a wonderful tapas that can be enjoyed with blue cheese, sopressata, and a glass of Fernet Branca. It is easy to make and elevates ordinary olives to a whole new place. Best of all, they can be made ahead of time and keep well for a week.

Ingredients: (makes 2 cups)

1 and 1/2 cup queen olives
3 fresh roma tomatoes, chopped
2 garlic cloves, minced
3 Tbsp olive oil
3 Tbsp vinegar
1/4 cup chopped fresh herbs of your choice
salt & pepper to taste

Heat the oil in a small skillet and turn off the heat. Add the tomatoes, garlic and herbs. In a large bowl, mix the oil  and the vinegar till they form an emulsion,then add the olives and mix well.

Let rest for 4 hours or overnight for best results.
Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Potato Tapas

Who does not love potatoes? We elevated the humble potato to a simple and delicious tapas. Flavored with extra virgin olive oil, fresh garlic and a dash of soy-free mayo this dish is not only allergen savvy but low cholesterol. Enjoy with your favorite tapas and a glass of Jerez ( AKA sherry) and OLE! Ir doubles well as a  side dish for roasted meats

Ingredients ( 4 tapas portions or 2 side dish portions)

4  medium red potatoes
2 Tbls extra virgin olive oil ( use the good one) 
1 clove garlic, coarsely chopped
salt and pepper to taste
2 Tbls canola oil mayo

Wash potatoes with plain water and a scrubber to remove loose dirt, we will be cooking and eating the skin! Quarter potatoes and place in a pot with water and a tsp of salt, place on medium heat and let boil till  they are tender when you poke with a fork ( about 15 minutes).

Drain and place hot potatoes in a mixing bowl with chopped garlic, mix and while potatoes are still hot, mix the olive oil salt and pepper. Let rest for 10 minutes, then add mayo. Serve warm or cold

Spanish Tortilla

This is a wonderful part of the traditional tapas and is not related to corn or flour tortillas . Spanish tortilla is a tasty and satisfiying potato fritatta. It can be served hot or cold and is the best answer to potato leftovers. Enjoy with a glass of wine and some olives . OLE!


Ingredients: (for one 8-inch tortilla)

2 small boiled potatoes, peeled and cubed
2 eggs, beaten
1 Tbls minced onion
2 Tbls olive oil
2 cherry tomatoes, sliced
1 tsp chopped parsley

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the potatoes, salt & pepper to taste. Add the parsley and the tomato slices. Pour the eggs, let cook till barely set. Slide the tortilla on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish and enjoy!