These are among one of the most popular Tapa in Andalucia and the literal translation is "Small Flamenco Dancer". They are fried veal or chicken, ham and cheese rolls, and we will serve them with our delicious Papas Arrugadas (wrinkled potatoes).
Serves: 4 - 6 | Prep Time: 15 minutes | Cooking Time: 15 minutes
- 2kg oxtail or chicken breast, Cut into chunks.
- 8 sílices of Serrano Ham.
- 100gr Grazalema or gruyere cheese, cut into 8 long sticks about 1cm thick.
- Plain flour, for coating.
- olive oil, for shallow-frying.
- 2 whole eggs.
- 100gr white breadcrumbs.
- 5 Tablespoons olive oil, for dressing.
- 5 tablespoons sherry vinegar, for dressing.
- 1 pack of bistro salad.
- 1 pack cherry tomatoes, for salad.
- 1kg baby potatoes.
- 400gr coarse salt.
- Mojo Ketchup, to serve.
To Prepare the escalopes. Place each one in turn between 2 sheets of clingfilm and gently flatten with a rolling pin until uniformly thin. Cut each one in half and season lightly on both sides. Cover the pieces with a slice of serrano Ham. Lay the lengths of cheese across one short edge of each escalope, neatly roll them up and secure in place with a wooden cocktail stick.
Meanwhile, we will go to prepare our Papas Arrugadas, recipe click here.
While our potatoes are cooking, pour 2,5cm of olive oil in deep sauté pan or wide-based saucepan and heat to 170ºC (use a cooking thermometer). Dip the rolls first into the flour, then the beaten eggs and finally the breadcrumbs, and ensure they are well coated. Add them to the hot oil and fry for 5-7minutes, turning them over frequently, until they are golden brown and cooked though. Drain briefly on kitchen paper, carefully remove the cocktail sticks and serve with the papas arrugadas, dressing bistrol salad and Mojo Ketchup.
Que lo disfrutes!!