🥪 Classic Spanish Tapas Bread with Potato-Olive Spread

Name: Classic Spanish Tapas Bread with Potato-Olive Spread
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Potatoes (waxy); 2 Stk Ciabatta bread; 80 g Olives (in oil); 5 g Smoked paprika (ground); 1 Stk Garlic clove; 30 ml Extra virgin olive oil; 3 g Salt; 1 Stk Tomato

420 kcal · 20 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Potatoes (waxy)
2 Stk Ciabatta bread
80 g Olives (in oil)
5 g Smoked paprika (ground)
1 Stk Garlic clove
30 ml Extra virgin olive oil
3 g Salt
1 Stk Tomato

Instructions

1. Boil the peeled and diced potatoes in salted water for about 15 minutes until soft. Drain and let cool.
2. Put the cooled potatoes, olives, garlic, and half of the olive oil into a blender. Puree everything into a coarse paste.
3. Cut the ciabatta loaves into half slices. Rub each slice vigorously with the cut tomato side. Sprinkle with paprika.
4. Spread the potato-olive paste generously over the tomato breads. Put a dollop of paste on the side.
5. Drizzle the remaining olive oil over the breads. Sprinkle with a little salt and serve the tapas immediately.

Nutrition per serving

kcal: 420
Protein: 12 g · Fett/Fat: 22 g · Carbs: 45 g