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Open-faced Ham and Egg Tapas
EL INVITADO DE INVIERNO8Ingredients
50Minutes
1070Calories
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Description
Bring a little Spanish flair to any event with these Open-faced Ham and Egg Tapas. Featuring a layer of thin homemade flatbread topped with pancetta and a fried quail egg, these Open-faced Ham and Egg Tapas are simple but absolutely savory. The bread dough is a yeasted dough made from a combination of flours and yields many small rolls, making this a great appetizer option when you are hosting or cooking for a large event.
Ingredients
US|METRIC
4 SERVINGS
- 500 grams bread flour
- 620 grams all purpose flour
- 78 mL water
- 22 grams salt
- 0.5 grams dry active yeast (instant)
- extra-virgin olive oil
- quail eggs
- 1 slice pancetta
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Directions
- Start by making the sourdough starter. Mix together 120 grams all-purpose flour, 78 grams water, 2 grams salt, and 1/2 gram yeast. Do not knead. Let sit to double and a half in volume.
- While it rises, mix together the bread flour, 500 grams of all-purpose flour, 450 milliliters water, and 20 grams salt. Knead for 3 minutes in a kitchen stand mixer.
- Add in the sourdough starter and continue kneading until the glutens start to form.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1070Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium2200mg92% |
Potassium330mg9% |
Protein32g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate209g70% |
Dietary Fiber7g28% |
Sugars |
Vitamin A0% |
Vitamin C |
Calcium4% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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