Spanish Tapas in English, Recipes in English by Carlos Mirasierras

roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3
days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small
bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the
prawns.
Asparagus Wrapped in Jamón Serrano
Ingredients: 1 bunch fresh asparagus spears; 12 long, thin slices of prosciutto;
juice of 1 lemon; extra virgin olive oil; salt and freshly ground pepper; 1 heaping
tbsp chopped yellow or orange bell pepper
Preparation:
Steam fresh asparagus or drain wild asparagus. Wrap slices of jamón around a
small bunch of asparagus. Chill until cool. Before serving, drizzle with extra
virgin olive oil and lemon juice. Season with salt and pepper to taste.
Spanish spinach omelet
Ingredients: 400g bag spinach leaves; 3 tbsp olive oil; 1 large onion, finely
sliced 2 large potatoes, peeled and finely sliced 10 eggs
Preparation: Tip the spinach into a large colander and bring a kettleful of water
to the boil. Slowly pour the water over the spinach until wilted, then cool under
cold water. Squeeze all the liquid out of the spinach and set aside.
Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion
and potato for about 10 mins until the potato is soft. While the onion is cooking,
beat the eggs together in a large bowl and season with salt and pepper. Stir the
spinach into the potatoes, then pour in the eggs and cook, stirring occasionally,
until nearly set, then flash the omelet under the grill to set the top. Ease the
omelet on to a plate, then flip over back into the pan. Finish cooking the omelet
on the underside and turn out onto a board. Serve cut into wedges.

Fried artichokes
Ingredients: 4 artichokes; olive oil; salt; 2 garlic cloves, sliced; a few slices of
Serrano ham (optional); lemon juice

Preparation:

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