7 Simple, Elegant Recipes Ideal for Baby and Bridal Showers
Making some, or all, of the food yourself is a great way to cut down on costs associated with throwing a bridal or baby shower. Keep the menu light and easy by serving finger-foods and appetizers guests can easily pick up and pile onto plates. Less formal than a sit-down lunch, guests will have the chance to mingle and nibble throughout the party. We’ve rounded up seven recipes that will fit just about any theme and will have everyone heading back to the tables for seconds.
1. Tortilla Española
Cut Saveur‘s tortilla Española into squares and you’ll have a bite-sized egg and potato dish that is suitable for a brunch, lunch, or cocktail menu. A traditional tapas dish in Spain, the number of servings it will yield depends on how many squares you cut. When made as a breakfast dish and cut into wedges, it serves between four and eight.
- ¾ cup Spanish olive oil
- 6 medium russet potatoes, peeled, quartered, and thinly
- 1 medium yellow onion, peeled, halved, and thinly sliced
- 6 eggs
Directions: Heat oil over medium-high heat in a 10-inch sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
Heat 1 tablespoon reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 teaspoon reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.