For Lunch, We’re Having Little Spanish Snacks

A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas buffets I’d visited in Bilbao.

The tortilla, a sort of Spanish potato frittata, and the sauteed peppers with shrimp and the sliced oranges in syrup with fresh mint make a fine lunch. They could also be the basis of a sumptuous buffet with ham or grilled sausages; Spanish cheeses; cocktail-size bacon, lettuce and tomato sandwiches; cucumber salad; sliced melons and pineapple and a simple pound cake. Because this menu is served at room temperature, it works in all seasons.

Sauteed Peppers and Shrimp

Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes

This can be made a day ahead and refrigerated.

3 tablespoons olive oil, divided

2 red bell peppers, cut into 1/4-inch thick strips

1 green bell pepper, cut into 1/4-inch thick strips

2 cloves garlic, thinly sliced

2 tablespoons water

Generous 1/4 teaspoon salt

Freshly ground pepper

1/4 teaspoon red pepper flakes

2 teaspoons red wine vinegar

3/4 teaspoon sugar

1 pound shelled large raw shrimp

1/4 cup chopped parsley

Heat 2 tablespoons of oil in an 8-inch skillet over medium heat. When the oil is hot, add the red and green bell peppers and garlic. Cook over medium-low heat, uncovered, stirring often, until the peppers are tender, about 25 minutes. After 10 minutes, add the water, salt, pepper to taste and the red pepper flakes. When cooked, stir in the vinegar and sugar. Remove to a plate and keep warm.

Add the remaining tablespoon oil to the skillet and heat over medium heat. Add the shrimp in batches and cook, stirring often, until the shrimp are opaque, about 3 to 4 minutes. Do not overcook. Remove the skillet from the heat. Add the parsley. Taste; adjust seasonings. Spoon shrimp over peppers. Serve warm or at room temperature.

6 servings. Each serving: 125 calories; 207 mg sodium; 92 mg cholesterol; 7 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 10 grams protein; 1.15 grams fiber.

Sliced Oranges in Marmalade Syrup

Active Work and Total Preparation Time: 20 minutes plus 4 hours chilling

Using Valencia oranges is the Spanish tradition, but navel oranges are preferable because they’re seedless.

2 tablespoons sugar

2 tablespoons water

1/2 cup orange juice

2 tablespoons orange marmalade

2 tablespoons grated orange zest

1/2 teaspoon vanilla extract

5 large navel oranges

Mint leaves, for garnish

Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat. Stir in thezest and vanilla.

To remove the rind from the oranges, cut a flat top and bottom on each orange. Set each orange on a cutting board. Use a sharp knife to cut the rind from each orange, working from top to bottom, slicing away all the rind and pith, going right to flesh. Cut the oranges crosswise into 1/3-inch thick slices. Place in a bowl. Add the syrup and coat the slices. Refrigerate the oranges at least 4 hours or overnight.

Serve the oranges chilled or at room temperature. Just before serving, thinly slice the mint leaves and sprinkle over the oranges.

6 servings. Each serving: 115 calories; 4 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 29 grams carbohydrates; 2 grams protein; 3.87 grams fiber.

Spanish Tortilla With Roasted Potatoes and Spinach

Active Work Time: 40 minutes * Total Preparation Time: 1 1/2 hours

In this version of the tortilla, the sliced potatoes are roasted rather than fried to reduce the fat. Typically, a tortilla is lightly colored, but this version is cooked to a golden brown. It has much more flavor and makes a great presentation.

1/4 cup olive oil, divided

4 baking potatoes, peeled and thinly sliced

1 onion, minced

1 teaspoon minced garlic

Salt

Freshly ground pepper

6 eggs

1 cup baby spinach leaves, stems trimmed

Heat the oven to 375 degrees.

Spread 1 tablespoon of oil on the bottom of a 13x9-inch roasting pan. Arrange half of the potato slices evenly in the pan. Scatter the onion and garlic over the slices. Season with 1/2 teaspoon salt and pepper to taste. Add the remaining potatoes in an even layer, sprinkle with 1/2 teaspoon salt and more pepper, then drizzle with 1 tablespoon of oil.

Bake, uncovered, until the potatoes are tender and slightly browned, about 50 minutes.

Use a fork to lightly beat the eggs in a large bowl with a scant 1/2 teaspoon salt and pepper to taste. Add the warm potato slices, using the back of a spoon to press the slices into the mixture. Set aside at room temperature until most of liquid is absorbed into the potatoes, about 15 minutes.

Heat 1 tablespoon of oil in a 9-inch nonstick skillet over high heat. Swirl the oil around the bottom and sides of the skillet. When the oil is sizzling hot, add half of the potato mixture, pressing it evenly into place with a spatula. Arrange the spinach leaves evenly over. Add the remaining potato mixture in an even layer. Use a spatula to press the mixture into place. Lower the heat to medium and cook, shaking the pan often to keep it from sticking, until lightly browned, about 4 minutes.

Slide the tortilla onto a large dish; cover it with a second dish and invert the tortilla. Add the remaining tablespoon of oil to the pan. Heat the oil until sizzling; slide the tortilla into the skillet. Cook over medium heat, shaking the pan often, until lightly browned, about 4 minutes. The tortilla should be cooked through but still moist inside.

Serve at room temperature, cut into wedges with sharp knife.

6 servings. Each serving: 267calories; 121 mg sodium; 207 mg cholesterol; 14 grams fat; 3 grams saturated fat; 27 grams carbohydrates; 9 grams protein; 2.22 grams fiber.