Serving an assortment of tapas or small appetizer portion plates instead of one dish meals can be a lot of work involving so many ingredients but they can also be easy and quick to make. The Spanish tortilla (shown above) was a meatless variation. It was a simple combination of diced potatoes, red bell peppers, onions and some parsley cooked together in a skillet. The beaten eggs were then poured evenly over the potato mixture and sprinkled with grated cheese then cooked over very low heat. To brown the top, the tortilla may also be broiled for a few minutes.
These sausage and olive appetizers were served with the Spanish tortilla. The sausages were just pan fried in a little olive oil until well browned and fully cooked. I used regular toothpicks to skewer them together with some green olives. May be served with some hot sauce.
Shown above are sliced portabella mushrooms cooked in olive oil and balsamic vinegar. In a skillet or pan set over low heat, pan fry minced garlic in olive oil until lightly toasted. Remove from the pan, transfer to a small plate or bowl and set aside. In the same skillet or pan, add more olive oil and pan fry the mushrooms then sprinkle with balsamic vinegar. Season with salt and pepper. Sprinkle the toasted garlic on top just before serving. May be served with some pasta or salad greens and grated parmesan cheese.