Spanish · Lunch
Egg and Potato Bites
Small Spanish tapas bites made from boiled potato and hard-boiled egg mashed with mayonnaise and olive oil, seasoned with smoked paprika, and served cold or at room temperature alongside olives and crusty bread.
$2
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
430Calories
16.8gProtein
29gFat
23.5gCarbs
2.1gSugar
2.9gFiber
562mgSodium
364mgChol
5.8gSat Fat
798mgPotassium
78mgCalcium
2.6mgIron
1.2mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free
low-calorie
mediterranean
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel and cut potato into 1-inch chunks; place in a small pot and cover with cold water. Peel the hard-boiled eggs.
2
Boil
Bring potato to a boil over high heat; reduce to medium and cook 12–15 minutes until a knife slides through with no resistance.
3
Chill
Drain potato well. Cool eggs under cold water for 1 minute, then peel once cool enough to handle.
4
Build
Mash potato in a bowl with mayonnaise, olive oil, salt and pepper until creamy. Halve eggs, add yolks to bowl and mash in thoroughly. Chop egg whites finely and fold into mixture.
5
Chop
Finely chop parsley and green olives separately; set aside for topping.
6
Plate
Spoon mixture into bite-sized mounds on a plate. Top each with a dusting of smoked paprika, parsley and olives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g)
- 22 small potato (300g)
- 2 tbsp2 tbsp mayonnaise (28g)
- 2 tsp2 tsp olive oil (10ml)
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 44 green olives (16g)
