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"HUEVOS REVUELTOS" 

WITH IBERIAN JAMÓN CHIPS


READY IN          COOKING TIME        PREP TIME                 SERVES


10 min                    10 mins                         0 mins                          2

INGREDIENTS


2 eggs


30g of ANTONIO ROMERO Hand Carved Ibérico Ham Bellota


10ml of ANTONIO ROMERO Extra Virgin Olive Oil Arbequina


100g of ANTONIO ROMERO Iberian Ham Flavour Potato Chips




STEPS 


1.Put the chips on a plate.

2.Heat the frying pan (Teflon is recommended).

3.Pour the oil when the pan is hot.

4.Cook the eggs in the frying pan on low heat.

5.Place the eggs on top of the potatoes and finally decorate with the ANTONIO ROMERO Hand Carved Ibérico Ham Bellota

HUMMUS

WITH IBERIAN JAMÓN CHIPS

READY IN            COOKING TIME           PREP TIME               SERVES


10 min                        0 mins                           10 mins                           2

INGREDIENTS


ANTONIO ROMERO Iberian Ham Flavour Potato Chips


300g of Chickpeas El Navarrico


50ml ANTONIO ROMERO Extra Virgin Olive Oil Picual


Juice of 1 lemon


1 tablespoon of tahini


Pinch of salt



STEPS


1.Strain the chickpeas El Navarrico and rinse them.

2.Put the chickpeas in a food processor along with the ANTONIO ROMERO Extra Virgin Olive Oil Picual, lemon juice, salt and tahini.

3.Season with salt to taste.

4.Put it in a bowl, add a drizzle of ANTONIO ROMERO Extra Virgin Olive Oil Picual and garnish with oregano.

5.And all that's left is to dip your ANTONIO ROMERO Iberian Ham Flavour Potato Chips in the delicious hummus.

"BOQUERONES" 

WITH HIMALAYAN CHIPS


READY IN          COOKING TIME        PREP TIME                 SERVES


10 min                    0 mins                         10 mins                                2

INGREDIENTS


100g of ANTONIO ROMERO Himalaya Salt Flavour Potato chips


8 pieces of Yurrita White anchovies "Boquerones"


2 cloves garlic


2 tablespoons chopped parsley


20ml of ANTONIO ROMERO Extra Virgin Olive Oil Arbequina





STEPS


1.Place the chips on a plate and the Yurrita white anchovies "Boquerones" on top.

2.Chop the garlic very finely.

3.Mix the parsley, garlic and ANTONIO ROMERO Extra Virgin Olive Oil Arbequina in a bowl.

5. With the help of a spoon, line the plate with the mixture.

"MEJILLONES"

WITH HIMALAYAN CHIPS


READY IN          COOKING TIME        PREP TIME             SERVES


10 min                      0 mins                         10 mins                        2

INGREDIENTS


100g of ANTONIO ROMERO Himalaya Salt Flavour Potato Chips


1 can of Yurrita "Mejillones en escabeche" Mussels in Pickled sauce 111g








STEPS 


1.Open the can and extract the oil from inside.

2.Put the ANTONIO ROMERO Himalaya Salt Flavour Potato Chips on a plate, place the Yurrita "Mejillones en escabeche" Mussels in Pickled sauce on top of them.

3.Decorate with the oil.

BLACK CAVIAR CHIPS

WITH JAMÓN IBÉRICO


READY IN          COOKING TIME        PREP TIME                 SERVES


7 min                      2 mins                             5 mins                             4

INGREDIENTS


50g of ANTONIO ROMERO Hand Carved Ibérico Ham Bellota


ANTONIO ROMERO Black Caviar Flavour Potato chips


STEPS


1.Place the ANTONIO ROMERO Hand Carved Ibérico Ham Bellota on a plate.

2.Place the chips on another plate.

3.And enjoy two unique flavors in this delicious appetizer.

"LA BRUJULA SARDINES"

WITH BLACK CAVIAR CHIPS


READY IN          COOKING TIME        PREP TIME             SERVES


5 min                      0 mins                         5 mins                        2

INGREDIENTS


½ can of sardines from La brújula "Sardinas Do Xeito"


100g of ANTONIO ROMERO Black Caviar Flavour Potato chips







STEPS 


1.Place the chips of your choice on a plate and top with the sardines.

BLACK TRUFFLE CHIPS

WITH RUBIA GALLEGA STEAK TARTAR


READY IN          COOKING TIME        PREP TIME                 SERVES


10 min                      0 mins                         10 mins                             2

INGREDIENTS


6 chips of ANTONIO ROMERO Black Truffle Flavor Potato Chips


75g of Spanish Premium Beef Sirloin Dry Aged Boneless "Lomo Bajo"


15g of shallots


½ egg yolk


1 tablespoon of perrins sauce


3 drops of tabasco


4 drops of lemon juice


Salt (to taste)


Pepper (to taste)

STEPS


1.Chop the shallot very finely.

2.Cut the spanish premium beef in petit brunoise.

3.Mix in a bowl the egg yolk with the perrins sauce.

4.Add the spanish premium beef, lemon juice, tabasco, salt, pepper and shallot in the bowl.

5.Mix everything well and spoon it over the chips.

6.Garnish with chives or leek strips.

BLACK TRUFFLE CHIPS

WITH "EL NAVARRICO" ARTICHOKES 


READY IN          COOKING TIME        PREP TIME             SERVES


10 min                      0 mins                         10 mins                        2

INGREDIENTS


160g of Marinated Whole Artichoke El Navarrico


15g of Ibérico ham cubes


100g of ANTONIO ROMERO Black Truffle Flavor Potato Chips


1/2 Piquillo pepper El Navarrico


10ml of ANTONIO ROMERO Extra Virgin Olive Oil Hojiblanca




STEPS 


1.Cut the artichoke in halves and place them in a line.

2.Grill them with a blowtorch until they are lightly browned.

3.Place piquillo pepper on one side of the artichokes.

4.Bake the ham in the oven for 30 seconds.

5.Place the chips.

6.Sprinkle the ham on top.

7.Finish by pouring the oil over the artichoke.

SPANISH TORTILLA

WITH MANCHEGO CHEESE CHIPS


READY IN         COOKING TIME        PREP TIME               SERVES


10 min                       10 mins                     0 mins                           2

INGREDIENTS


2 eggs


60g of ANTONIO ROMERO Manchego Cheese Flavor chips


10ml ANTONIO ROMERO Extra Virgin Olive Oil Hojiblanca








STEPS


1.Mix in a bowl 2 eggs and beat them.

2.Break the ANTONIO ROMERO Manchego Cheese Flavor Potato chips into small pieces.

3.Add the ANTONIO ROMERO Manchego Cheese Flavor Potato chips to the bowl with the eggs.

4.Heat the frying pan to smoking point and pour in the Spanish extra Virgin Olive Oil.

5. Add the chips mixture with the eggs and lower the heat to the minimum 6.

6.After 2 minutes with the help of a plate turn it over.

7.Turn up the heat to medium and add a little Spanish extra Virgin Olive Oil.

8.After one minute turn it over and plate.

"IBÉRICO SOBRASADA"

WITH MANCHEGO CHEESE CHIPS


READY IN          COOKING TIME        PREP TIME             SERVES


10 min                      0 mins                         10 mins                        2

INGREDIENTS


1/6 of baguette bread


100g of ANTONIO ROMERO "Sobrasada" Raw Cured Iberico Bellota Pork Sausage


ANTONIO ROMERO Manchego Cheese Flavor chips






STEPS 


1.Put the bread in the oven for 2 minutes.

2.Spread the ANTONIO ROMERO "Sobrasada" Raw Cured Iberico Bellota Pork Sausage on the bread.

3.Cut it into 8 equal pieces.

4.Put small pieces of chips on top of the bread..