Pintxos

  1. (Tortilla) In a small skillet over medium heat, add 1 Tbsp EVOO. Add sweet potato and cook 5 minutes. Add scallions and 1/2 tsp salt and cook another 5 minutes.
  2. Add beaten eggs and spread out evenly with the veggies. Turn the heat down to medium-low and cook another 6-8 minutes until the tortilla is set.
  3. Loosen from the pan, turn out onto a plate, and cut into 20 cubes.
  4. To make the saffron mayo, heat 1 Tbsp of water and add saffron threads. Let steep 10 minutes. Lightly whisk saffron liquid into a bowl with mayo and dijon mustard.
  5. To assemble, dollop mayo onto tortilla cubes and pierce with a toothpick. Serve warm or at room temperature.
  6. (Mushroom, Olive, Pepper) Heat remaining 1 Tbsp EVOO in a medium skillet over medium heat. Add mushrooms and toss until beginning to brown, about 5 minutes. Add remaining 1/2 tsp salt and sherry. Cook another 5 minutes and remove from heat.
  7. To assemble, skewer one mushroom, one olive, and one small pepper onto a toothpick.
  8. (Fig and Blue Cheese) Heat honey in a microwave for 20 seconds. Add rosemary sprig and let sit at least 15 minutes.
  9. Cut fig in half almost all the way through. Stuff with a small bit of cheese. To assemble, close with a toothpick and drizzle with rosemary honey.

olive oil, sweet potato, scallion, salt, eggs, threads, mayonnaise, dijon mustard, mushrooms, sherry, sweet peppers, green olives, honey, rosemary, valdeon

Taken from food52.com/recipes/35367-pintxos (may not work)

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