Spanish Vegetarian Brunch Tapas Platter: Spanish Tortilla, Mushroom Croquettes, Manchego Cheese, and Serrano Ham

Allergens

Eggs - Dairy (Manchego Cheese)

Ingredients

• 2 large eggs
• 1 cup diced potatoes
• 1/2 cup chopped onion
• 1/4 cup olive oil
• Salt and pepper, to taste
• 8 oz button mushrooms, finely chopped
• 1/2 cup breadcrumbs
• 1/2 cup grated manchego cheese
• 6 slices Serrano ham
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large non stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and onion, and cook until softened and golden brown, about 10 minutes. Season with salt and pepper, to taste. Remove from heat and let cool slightly.
3. In a large mixing bowl, whisk together the eggs and add the cooked potato mixture. Stir in 2 oz of grated manchego cheese. Pour the mixture into the skillet and cook over medium low heat until set and golden brown on both sides, about 10 minutes per side. Remove from heat and let cool slightly before slicing into wedges.
4. In a separate mixing bowl, combine the chopped mushrooms, breadcrumbs, 2 oz of grated manchego cheese, 1 tablespoon of olive oil, salt, and pepper, to taste. Shape the mixture into small oval shapes and place them onto a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes or until golden brown.
5. Assemble the tapas platter with slices of Spanish tortilla, mushroom croquettes, Serrano ham, and garnish with fresh parsley. Serve immediately and enjoy!

Chef’s Insight

The combination of textures and flavors in this dish is truly remarkable. The creamy Spanish tortilla complements the crispy mushroom croquettes, while the savory Serrano ham adds a touch of umami to the plate.

Notes

This recipe can be easily doubled or tripled to serve more guests.