To enjoy with company

Patatas San Nicasio is not an product for unconscious and compulsive consumption, but a delicacy to savour slowly, with an appetizer, like an unexpected ingredient in a dish, always in moderate quantities and as part of a healthy and balanced diet.

   Rich in monounsaturated fats full of antioxidants (the extra virgin olive oil) and in carbohydrate complex and vitamin C (found in the potatoes), the San Nicasio chips are an example of how a product, considered a typical ‘fast food’, can reinvent itself and be transformed into a new and exquisite dish.  

Starters and Combinations
Suggestions from our Chipmaster

• Garnish salads with  Patatas San Nicasio.
  
  
• Add “crunchy” to gazpacho (cold Andalucian soup) or salmorejo (thick blend of bread, tomatoes and olive oil), topped with some crushed San Nicasio potato chips.
  
  
• Combine some San Nicasio potato chips with fish and vegetables for children.
   
  
• Enrich pickles and olives with some potato chips served in the same dish.

Recipe #1
By Javier Librero
Chef of Hotel Wellington

Mille-feuille of  omelette
made with Patatas San Nicasio
and grilled tomatoes
with spicy sauce

INGREDIENTS

30 gr San Nicasio potato chips
2 eggs
1 tomato
100ml Rincón de la Subbetica olive oil

(For the sauce)
1 large ripe tomato
1/2 an onion, chopped
100 ml Sherry vinegar
100 ml Rincón de la Subbetica olive oil
2 cayenne peppers 
ground cumin

PREPARATION

For the sauce Sautée the onion. Add the tomato, cumin, peppers and vinegar. Simmer for 30 minutes. Purée. Strain and add salt.

Beat the eggs and add the crisps at the end so that they do not lose their crispiness. Make three omelettes using a baking metal ring the same diameter as the tomato. Slice and grill tomato slices. Make a mille-feuille with the omelettes and the grilled tomato slices.

Spoon the sauce on the plate around the mille-feuille and decorate with some crisps and a sprig of curly parsley.