Tapas, small, Spanish morsels, make an on-the-go snack for Spanish and American children alike. While some traditional tapas items contain strongly flavored ingredients like anchovies, capers and olives, there are many other tapas recipes that fit a child’s taste buds. With an almost endless variety of choices, there is sure to be something to please any child, no matter how fussy.
The Spanish version of the tortilla is quite different from a Mexican corn or flour tortilla. Spanish tortillas are a terrine of potato slices held together with egg, similar to a frittata or a crustless quiche. Tortillas are mild in flavor and contain familiar ingredients, making them a suitable choice for picky eaters. More adventurous children may like tortillas made with spinach or other vegetables.
Empanadas, an iconic Galician food, are small pastries with various fillings. They often contain savory items like minced meat, seafood, vegetables and spices, but some dessert empanadas hold fruit or sweet cheese. Empanadas, with their ingredients encased in flaky dough, are a portable snack.
While fried croquettes are not a low-fat option, they are sure to be an occasional treat that may excite kids. Croquettes contain a variety of fillings, such as ham, potatoes or shrimp, finely chopped and mixed with a béchamel sauce. Since they are quite rich and high in calories, children should consume fried croquettes in moderation.
Small tapas meatballs vary in their meat and spices, making them adjustable to kids’ preferences. Clever cooks can include nutritious fillers like whole wheat bread crumbs and quinoa. Children can eat meatballs plain or with a tomato-based dipping sauce. Fancy toothpicks make mini meatballs a more festive snack.
Pan Con Tomate
This Catalan classic could not be simpler to make. Children can even prepare their own pan con tomate. Toast sliced bread and rub with garlic and fresh tomato. Similar to Italian bruschetta, this Spanish version provides an economical use for day-old bread. This snack makes a good accompaniment to saucy dips and chunky spreads.
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- “New Tapas”; Fiona Dunlop; 2002
Fiona Fearey has an undergraduate degree from Temple University and a master's degree from New York University. She has been a freelance writer and editor for over five years. She has written for Pluck on Demand and various other websites. Other professional experience includes education, the arts and decorative painting.