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.