Bocarones on tortilla
- 2 small tomatoes
- 60mL extra virgin olive oil
- Salt
- Vegetable oil for deep frying
- 2 soft tortilla sheets, cut into 8-10 strips, about 4-5cm x 8-10cm
- 8-10 white anchovies
- 4 large basil leaves, chopped
- 100g finely chopped black olives
A great snack tat can even double as dinner
Method
Pre-heat oven to 100C. Cut a slit in tomato skins and place in a dish with olive oil and salt and roast for 2 hours. Remove and chop. Deep fry tortilla strips until golden. Drain on paper towel. Top with anchovy, tomato and basil. Sprinkle with olives.
Serves 8-10.
