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Bocarones on tortilla

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Bocarones on tortilla
Bocarones on tortillaJanie Barrett

A great snack that can even double as dinner

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Ingredients

  • 2 small tomatoes

  • 60mL extra virgin olive oil

  • Salt

  • Vegetable oil for deep frying

  • 2 soft tortilla sheets, cut into 8-10 strips, about 4-5cm x 8-10cm

  • 8-10 white anchovies

  • 4 large basil leaves, chopped

  • 100g finely chopped black olives

Method

  1. Pre-heat oven to 100C. Cut a slit in tomato skins and place in a dish with olive oil and salt and roast for 2 hours. Remove and chop. Deep fry tortilla strips until golden. Drain on paper towel. Top with anchovy, tomato and basil. Sprinkle with olives.

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