Snack like a Spaniard with this tasty bar food snack
Makes 4 pintxos
1. Make the Spanish omelette.
2. Toast the baguette rings until they are golden. Let them cool down.
3. Chop the lettuce into thin strips and place over the bread slices.
4. Place one cube of omelette over each bread slice and lay the piquillo pepper strip on top.
5. Roll the boqueron and stick it with a toothpick over the omelette.
6. Decorate with thin lines of mayonnaise.
© Miguel Jessen-Die, executive chef at Pintxo People
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