This is a sponsored post by Rioja Wines in collaboration with Honest Cooking
One of the most popular items in Spanish cuisine is, without a doubt, what us Spaniards call "tapas".
"Tapas" are simply a variety of appetizers served on small plates. They are extremely popular all over the country, each region featuring different variations. Some are hot, some are cold, and they can be served as appetizers or even a as a main meal.
Having grown up in Spain, you can probably imagine how many different varieties of tapas we've had the opportunity to try! Something we absolutely miss, but can be easily made at home.
The recipe we're sharing today is a spicy eggplant fritatta "montadito"
A "montadito" is type of "tapa" that consist of a small piece of crunchy bread (usually a slice of baguette), topped with, well, pretty much anything! In the Cataluña region of Spain, where we're from, the bread is usually rubbed with fresh, ripe tomato, drizzled with extra virgin olive oil and seasoned with a pinch of salt (Pan con Tomate).
Here, we topped the bread with an eggplant fritatta (called "tortilla" in Spain) and added a spicy mayo just to give it a little kick.
No "tapa" is complete without, of course, a good Spanish wine. Choose a Rioja wine, and you"ll have a match made in heaven.
Rioja is a region of Spain that produces some of the best wines in the world. It was the first in the country to be awarded the "Denomincion de Origen" status, a regulatory classification system for Spanish wines, which pretty much guarantees the production of superior quality products made exclusively from grapes from the Rioja region.
The wine we chose to pair with our "montadito" is a Kosher Ramon Cardova Rioja, made from 100% Tempranillo grapes. These are carefully selected from old vines surrounding the town of Haro, La Rioja. Smooth, earthy and spicy, this red Rioja wine complements this "tapa" beautifully.
We hope you enjoy this little taste of Spain!
Other Frittata Recipes You Will Surely Enjoy:
- Tortilla de patatas
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
- 1 large eggplant, unpeeled and diced small
- 3 tbsp extra virgin olive oil
- 1 tsp Pimenton De La Vera (or smoked paprika)
- ½ tsp salt
- 6 eggs, beaten
- ½ cup chopped parsley or you can use 2-3 tablespoons of chimichurri for extra flavor
- ¼ tsp salt
- 1 baguette, sliced into 12 slices
- 6 cherry tomatoes, sliced in half
For the spicy mayo:
- ¼ cup mayo
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 3-4 dashes of hot sauce (or to taste)
- ½ tsp garlic powder
- 1 tbsp water
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
- In a large bowl, combine the eggplant, olive oil, Pimenton De La Vera or smoked paprika and salt. Mix well so the eggplant pieces are all well coated with the oil and spices. Transfer to the lined baking sheet and bake for 35 minutes or until tender
- Transfer the cooked eggplant to a large bowl. Add the eggs, parsley or chimichurri, and salt
- Coat an 8 x 8 inch square baking dish with oil or cooking spray. Pour the eggplant mixture and bake for 25 minutes or until the egg is no longer runny. Set aside to cool slightly
- In the meantime, prepare the spicy mayo. Combine all the ingredients in a small bowl and mix well
- Cut the eggplant frittata into 12 rectangular pieces
- Right before serving, lightly toast the baguette slices. Spread spicy mayo on each piece of bread and top with a piece of frittata, ½ cherry tomato, and a toothpick
- Serving Size: 1 montadito
- Calories: 170
- Sugar: 2.5
- Sodium: 383.3
- Fat: 9.8
- Saturated Fat: 1.9
- Unsaturated Fat: 7.4
- Trans Fat: 0
- Carbohydrates: 14.8
- Fiber: 2
- Protein: 6.2
- Cholesterol: 94.9
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