Bar Oso’s Iberico ham and tortilla de patatas

From chef Jorge Muñoz Santos from Bar Oso.

Iberico Ham Pintxos

Ingredients

For the romesco sauce:

1 kg tomatoes, halved and oven roasted
6 garlic cloves
½ cup olive oil
3 bread slices
80 g hazelnuts, toasted
1 jar piquillo peppers, drained
3 tbsp maple vinegar
Salt

For the pintxos:

Iberico ham
Baguette
Cherry tomatoes
Manchego cheese

Method

For the romesco sauce:

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In a saucepan, conbine ingredients – except the vinegar and a quarter cup of olive oil – and heat at 375°F for 8 to 10 minutes. Cool to room temperature and blend, slowly adding the vinegar, remaining olive oil, and a pinch of salt. Strain using a fine chinois and store in fridge.

Assembly

Half the cherry tomatoes, cut the cheese in one inch cubes, and cut the baguette in ½ inch sices. Skewer a tomato half, cheese wrapped in iberico ham, and the second tomato half. Spread romesco sauce on the baguette slice and top with a skewer.

Tortilla de Patatas Pintxos

Makes 15 pintxos

Ingredients

9 eggs

750 g potatoes

Olive oil

1 jar piquillo peppers

Method

Cut the potatoes in quarters and slice thinly. Deep fry the potatoes at 310°F for 3 to 5 minutes or until cooked. Coat the bottom of a large saucepan with olive oil, mix the eggs, add the fried potatoes, and cook on medium heat until the bottom is golden. With the help of a plate, flip the tortilla and continue to cook until golden.

Assembly

Cut the tortilla in two inch cubes, garnish with some piquillo peppers, and add skewer. Serve warm.