Tortilla de patatas can be served warm or cold, in wedges or in small squares for finger food. It is perfect when the centre is slightly runny.
Chop black olives and mint. Mix through tabbouleh and season to taste. Place anchovies on top, squeeze lemon juice over the dish and decorate with cherry tomatoes and basil.
Slice and lightly toast sourdough bread. Place sliced avocado on top. Decorate with the anchovies. Drizzle with olive oil and season to taste.
Roast a sliced eggplant. Place mozzarella, tomatoes and onion rings on each slice and lightly grill. Lay the anchovies on top along with a teaspoon of pesto and enjoy.