Tapas night
Three small dishes for one table: crisp potatoes in a spicy tomato sauce, garlicky mushrooms and a bowl of olives. Everyone picks at what they like.
- Time
- 45 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 220°C (200°C fan). Cut the potatoes into 2 cm cubes and toss them on a large tray with 2 tbsp of the olive oil and a good pinch of salt. Roast for 35 minutes, turning twice, until crisp.
- To make the sauce, crush 1 clove of garlic into a small pan with the tomato purée, smoked paprika, passata, chilli flakes and 50 ml of water. Simmer for 8 minutes, until thick, and add salt.
- Thickly slice the mushrooms and crush the remaining 2 cloves of garlic. Chop the parsley.
- Get the remaining 1 tbsp of oil hot in a frying pan over a high heat. Fry the mushrooms for 6 minutes, until golden, adding the garlic for the last minute. Stir in half the parsley and season.
- Put the potatoes in a bowl, spoon the sauce over and scatter with the rest of the parsley.
- Serve with the garlic mushrooms and a bowl of olives, and let everyone pick.
Tip Make the tomato sauce ahead and reheat it; it is the one part that copes well with waiting.
Per portion
| Energy | 490 kcal |
| Protein | 10 g |
| Carbohydrate | 50 g |
| of which sugars | 7 g |
| Fat | 27 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 1.41 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- olive oil3 tbsp
- tomato purée2 tbsp
- smoked paprika1 tsp
- garlic3 cloves
- passata100 g
- chilli flakes½ tsp
- mushrooms200 g
- parsley½ bunch
- olives80 g
