The Electric Kitchen: Take a time out with tapas

Tapas are bite -sized servings of various dishes, popular in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as garlic shrimp). This style of eating has grown in popularity in many parts of the world.

Sharing tapas is a social activity and a great way to have a lunch or dinner that encompasses several different flavors.

This week, bring a few people together and share a few Spanish tapas.

POTATO AND ONION TORTILLA

By Hawaiian Electric Co.

• 1 cup olive oil
• 4 large potatoes, pared and sliced 1/8-inch thick
• 1 large onion, thinly sliced
• 8 eggs
• Salt and pepper, to taste

Heat oil in 10-inch nonstick skillet over medium. Fry potato slices in batches until lightly browned; drain.

Pour off and reserve all but 2 tablespoons oil. Saute onion in skillet until lightly browned.

In a large bowl, beat eggs; season with salt and pepper. Add potatoes and onions; let stand a few minutes.

In the same skillet over medium, heat 2 tablespoons of the reserved oil. Add egg mixture, spreading potatoes and onions evenly in pan. Lift edges of egg mixture, letting uncooked egg flow underneath. When bottom is lightly browned and top is partially set, invert onto a plate.

Add more reserved oil to skillet; slide omelet back into skillet and cook over low heat until lightly browned and set, about 10-12 minutes. Serve warm or at room temperature. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 770 calories, 50 g total fat, 9 g saturated fat, 370 mg cholesterol, 150 mg sodium, 64 g carbohydrate, 6 g fiber, 5 g sugar, 18 g protein.

TOMATO-RUBBED BREAD

By Hawaiian Electric Co.

• 4 (1-inch-thick) slices coarsely textured country-style bread
• 1/4 cup extra-virgin olive oil
• 1-2 large cloves garlic, halved
• 1-2 very ripe tomatoes, halved
• Kosher salt, to taste

Brush both sides of bread with olive oil; toast or grill.

Rub toasted bread with garlic and tomato. Lightly sprinkle with kosher salt and drizzle with remaining olive oil. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 290 calories, 14 g total fat, 2 g saturated fat, no cholesterol, 350 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein.

CATALAN SPINACH

By Hawaiian Electric Co.

• 2 bunches spinach
• 2-4 tablespoons olive oil
• 1/4 cup shelled pine nuts
• 1/4 cup raisins
• 1/4 cup sliced dried apricots
• Salt and pepper, to taste

Thoroughly wash spinach; blanch in boiling water; drain well. Squeeze out excess liquid and coarsely chop.

Heat oil in large skillet on medium. Add pine nuts and brown lightly. Add raisins and apricots; toss to coat in oil.

Add spinach; cook 3 minutes or until heated. Season with salt and pepper. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 270 calories, 20 g total fat, 2.5 g saturated fat, no cholesterol,150 mg sodium, 21 g carbohydrate, 5 g fiber, 11 g sugar, 7 g protein.

GARLIC SHRIMP

By Hawaiian Electric Co.

• 1/2 pound medium shrimp, shelled and cleaned
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/2 cup olive oil
• 6-8 cloves garlic, thinly sliced
• 2 bay leaves
• 4 small dried red chilies
• Minced parsley, lemon wedges and crusty bread, to serve

Season shrimp with salt and paprika.

In a skillet, heat oil over high. Add garlic; saute until golden brown. Add shrimp, bay leaves, and chilies. Lower heat to medium-high; cook until shrimp are done.

Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread. Serves 4.

Approximate nutritional information, per serving (not including bread): 270 calories, 27 g total fat, 4 g saturated fat, 40 mg cholesterol, 200 mg sodium, 3 g carbohydrate, no fiber or sugar, 5 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.