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:
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.