Mouthwatering Veggie Spanish Breakfast Tapas Platter for Two

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large potatoes, peeled and cut into 1
• inch cubes
• 4 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 slices of day
• old bread, toasted
• 1 medium tomato, thinly sliced
• 1/2 cup manchego cheese, grated
• 1/4 cup olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. a. Prepare the Patatas Bravas: In a pot, boil the potatoes until fork tender, then drain and set aside. Heat 2 tablespoons of olive oil in a pan and fry the potatoes until golden brown. Season with salt and pepper to taste. b. Make the Tortilla Española: Whisk together the eggs, onion, and garlic in a bowl. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set. Slide onto a plate and let cool slightly. c. Assemble the Pan Con Tomate: Rub toasted bread with half of the tomato, then drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. d. Garnish the tapas platter with fresh parsley, grated manchego cheese, and remaining tomato slices.

Chef’s Insight

To ensure an authentic Spanish breakfast experience, use fresh ingredients and quality olive oil.

Notes

Feel free to add additional tapas items such as Spanish chorizo or mushrooms for added flavor and variety.