Bodega Board Recipe

Inspired by Bodega Bar

Time1h

Serves4

mixed board of charcuterie, cheese, salads, tortilla española, pickles, baguette

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Ingredients

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Charcuterie

3 1/2 oz (100 g) Prosciutto

3 1/2 oz (100 g) Salami

3 1/2 oz (100 g) Chorizo

Cheese

3 1/2 oz (100 g) Brie

3 1/2 oz (100 g) Cheddar

3 1/2 oz (100 g) Manchego

Salads

2 cups Mixed greens

1 cup Cherry tomatoes

1 medium Cucumber

2 tbs olive oil

1 tbs Aged balsamic vinegar

Tortilla Española

6 large Eggs

3 medium Potatoes

1 medium Onion

1 cup olive oil

to taste Celtic sea salt

Pickles

1 cup Mixed pickles

Baguette

1 large Baguette

Method

Preparation of Tortilla Española

Cook the Potatoes and Onions

Peel and slice the potatoes and onion. Heat olive oil in a non-stick skillet over medium heat. Add potatoes and onions, season with salt, and cook until soft.

Mix with Eggs

Beat the eggs in a bowl. Once the potatoes and onions are cooked, drain excess oil and let cool slightly. Combine with the beaten eggs.

Cook the Tortilla

Wipe the skillet clean, add a little olive oil, and pour in the egg mixture. Cook on low heat until the bottom is set, then flip to cook the other side. Cook until golden brown.

Assembling the Bodega Board

Prepare the Salads

In a large bowl, mix the greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then toss to combine.

Arrange the Board

On a large platter or board, arrange the charcuterie, cheeses, salad, tortilla española, and pickles. Slice the baguette and serve on the side.