Pintxos

1. 1

   (Tortilla) In a small skillet over medium heat, add 1 Tbsp EVOO. Add sweet potato and cook 5 minutes. Add scallions and 1/2 tsp salt and cook another 5 minutes.

2. 2

   Add beaten eggs and spread out evenly with the veggies. Turn the heat down to medium-low and cook another 6-8 minutes until the tortilla is set.

3. 3

   Loosen from the pan, turn out onto a plate, and cut into 20 cubes.

4. 4

   To make the saffron mayo, heat 1 Tbsp of water and add saffron threads. Let steep 10 minutes. Lightly whisk saffron liquid into a bowl with mayo and dijon mustard.

5. 5

   To assemble, dollop mayo onto tortilla cubes and pierce with a toothpick. Serve warm or at room temperature.

6. 6

   (Mushroom, Olive, Pepper) Heat remaining 1 Tbsp EVOO in a medium skillet over medium heat. Add mushrooms and toss until beginning to brown, about 5 minutes. Add remaining 1/2 tsp salt and sherry. Cook another 5 minutes and remove from heat.

7. 7

   To assemble, skewer one mushroom, one olive, and one small pepper onto a toothpick.

8. 8

   (Fig and Blue Cheese) Heat honey in a microwave for 20 seconds. Add rosemary sprig and let sit at least 15 minutes.

9. 9

   Cut fig in half almost all the way through. Stuff with a small bit of cheese. To assemble, close with a toothpick and drizzle with rosemary honey.

No additional tips available.