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Potpourri (Spanish Tapa)
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Description
A very tasty and easy-to-make appetizer that you can make in advance, this tapa was born in a bar close to a park where our children always played: Bar Pagotxa – San Sebastián. The tapa is called “potpourri” with ingredients that have been selected and mixed together, hence the name. You can serve it as a stuffing for hard-boiled eggs, piled on top of a slice of crusty French bread, or even stuffed in piquillo peppers.
Ingredients
- 2 cans (6 Oz. Size) Tuna Fish In Olive Oil, Chopped
- 15 whole Guindilla Peppers, Chopped
- 8 whole Piquillo Peppers, Chopped
- 8 whole Hard Boiled Eggs (You Only Need The Whites; Save Yolks For Another Use), Chopped Fine
- 3 whole Fresh Tomatoes, Peeled, Seeds Out And Chopped
- 12 whole Salted Anchovies, Thinly Chopped
- ⅞ Tablespoons Mayonnaise, Preferably Homemade
Preparation
Combine everything together and use as desired.
And that’s all, you don’t need to do anything else. You can make this in advance and keep in an airtight container up to 3 days.
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