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Tonight I sampled a local Spaniard’s realistic take on a tortilla de patatas con espinac, that classic Spanish potato dish and, frankly, simple as it was, it was much better tasting than mine. But a Spanish tortilla on its own wasn’t enough for dinner. Time to get creative.

Starting with a single avocado, I checked to see what typical ingredients would pair nicely. I had some pistachios which I pulverized in the food processor, then further crunchd in a mortar. I sliced the avocado thinly and made a vinaigrette of olive oil and balsamic vinegar with a splash of Patis (Filipino fish sauce). I put on the vinaigrette, then sprinkled the pistachios over the sliced avocado. I then added some thinly sliced mint and…what a combination.

Great new recipe!

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