Ingredients (4 servings)

• 12 Aviko Hashbrown Röstiko Rounds
• 2 onions 
• 50 ml olive oil 
• 100 ml cola 
• 2-3 vine tomatoes 
• 6-7 cloves of garlic 
• 1 tbs olive oil 
• 1 tbs Pazazas spice mix or smoked paprika lemon juice persian blue sea salt

Preparation method

Ca. 60 minutes

• Coarsely chop the onions. Heat the olive oil in a frying pan. Fry the onions for 5 minutes until glazed. Add the cola and braise the onions gently for 30 minutes, uncovered, to form a chutney. 
• In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Slice the tomatoes into 24 thin wedges. 
• Chop the garlic as finely as possible to make garlic paste. Add the olive oil and spice mix and continue to chop until a paste is formed. Use a pestle and mortar if available. Season the garlic paste with lemon juice. 
• Place the rösti rounds on 4 tapas plates. Spread a little garlic paste on each rösti round. Now add 2 tomato wedges on each one. Spoon the onion chutney on top of the tomato and sprinkle with a little (blue) sea salt. 

Tip: Pazazas is a typical Mallorcan spice mix which you would buy at a local market. It contains dried tomato, sweet pepper, garlic, chilli powder, cane sugar, mustard seed and celery.