For Professionals

Tortitas de Pimentón

Prep time: 20 min
Cook time: 30 min

This is a very popular snack or appetizer in the south of Spain. It brings variety to their daily bread.

Makes

16 servings

Serving size

3 tortitas

Ingredients

1 cup beer (open bottle/can just before pouring into the dough)

1 cup olive oil (use some of the leftover anchovy oil if desired)

2 ½ tablespoons smoked paprika

½ teaspoon sea salt

4 cups unbleached flour

1 can anchovies (2 ounces), in olive oil

Special Equipment:

Baking pan (approximately 12 x 16-inches or similar not smaller)

Instructions

  1. Preheat oven to 350°F.
  2. Combine beer, olive oil, paprika and salt in a large, deep bowl.
  3. Mix well with a spoon until the paprika dissolves.
  4. Add flour gradually with the spoon.
  5. Knead dough when the mixture no longer sticks to the sides of the bowl (there will be more flour left).
  6. Add the remaining flour as needed; do not let the dough become hard, it should be flexible and oily.
  7. Place the dough on the baking sheet and spread it with your hands until it covers a 12 x 16-inch area.
  8. Score the layer with a sharp knife into 2 x 2-inch s
  9. Cut the anchovies in thirds and place a piece onto each square.
  10. Bake for approximately 30 to 40 minutes or until they are a beautiful color but slightly flexible.

Cooking Tip

You can substitute the anchovy for another salty ingredient like tapenade or less salty like caramelized onions or leave some squares plain.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 16 servings  Serving size: 3 tortitas

Calories

246

Fat

2 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

3 mg

Carbohydrates

24 g

Sugar

<1 g

Fiber

1 g

Protein

4 g

Sodium

204 mg

Calcium

16 mg

Phosphorus

47 mg

Potassium

80 mg