Various Tapas Dishes

For the shrimp and melon salad with saffron, cut the melon in half, remove the seeds and scoop out the flesh with a melon baller.

Stir the mayonnaise with lemon juice season with salt, pepper and saffron to taste.

Mix the melon balls and shrimp with the mayonnaise mixture and garnish with saffron threads. Serve with baguette slices.

For the potato tortilla served in the pan, peel the potatoes and cut into slices.

Peel the onions and dice.

Cook the potatoes and onions in a covered pan in 3 tablespoons oil for about 20 minutes, stirring occasionally. Do not fry. Deglaze with some water if necessary. Peel and squeeze the garlic through a press, mix with the potatoes, remove from the heat and let cool slightly.

Beat the eggs with some salt and pepper in a large bowl, stir in the cheese and add the potatoes.

Pour the remaining oil into the pan, add the potato-egg mixture and cook, covered for about 4 minutes.

Once the eggs have set, slide onto a plate, flip over back into the pan and cook for another 2-3 minutes.

Serve warm or cold, cut into pieces.

For the Serrano-wrapped prunes with tomato dip and sherry, peel the onion and garlic and chop finely. Rinse the peppers, cut in half, remove the seeds and ribs and cut into small cubes. Heat the olive oil in a pot and cook the onion and garlic until translucent. Add the peppers and fry briefly. Stir in the tomato puree and cook over low heat, covered for 10 minutes. Puree the sauce finely with a stick blender and season with salt, pepper, paprika and cayenne, then let cool.

Cut the ham slices in half.

Wrap the dried plums with Serrano slices and secure with wooden skewers. Place in a baking dish and bake in a preheated oven at 225°C (approximately 425°F) for 10 minutes, until crispy.