Preparing Potato Tortilla

Heat a generous amount Bake & Fry olive oil in a pan and fry potatoes and onion rings until lightly browned. Drain in a colander or on paper towels.
In a large bowl, beat eggs. Season with a generous amount of salt. Add potatoes and onion rings to beaten egg and press the potatoes down so that
they are completely covered with the egg mixture. Let stand for 5 minutes.

Cooking on the stove or oven

Heat Bake & Fry Olive oil in a skillet over medium-high heat. Add the potato-egg mixture, spreading evening. Cover and reduce heat to medium.
Cook until the top layer is almost set, approximately 3 minutes. Flip the tortilla with the aid of the lid and cook an additional 2 minutes.

Alternatively, cook in the oven:
Heat oven to 180˚C (350˚F)
Line a baking dish with parchment paper. Pour potato-egg mixture into baking dish and bake 15 minutes or until set.
Cool on a wire rack to room temperature.
Cut tortilla into small squares of 2 to 3 cm and insert toothpicks. Serve with homemade cuquillo tapenade.

Preparing Cuquillo Tapenade

Place olives, tomatoes, garlic and capers and 3 tablespoons oil into blender or food processor. Blend until everything is finely chopped. Season with salt and pepper.

Crostini with Tomato & Olives

Preheat a grill pan to high heat. Drizzle baguette slices with 1 tablespoon oil. Place on grill and cook oil side down until grill lines are visible. Cut the tomato in half and rub cut side over grilled baguettes.
Remove seeds from tomato halves and cut into small dice. Season with salt and pepper. Spread over baguettes.
Heat the Bake & Fry Olive oil to 180˚C. Whisk the egg white until frothy. Add olives to coat.
Combine the breadcrumbs and flour in a shallow bowl. Transfer the egg-dipped olives to the breadcrumb mixture and coat evenly,
Fry olives in batches until they have a nice brown, crispy layer, approximately 45 seconds cut in half and arrange on top of diced tomatoes.