Tag Archives: Tapas

Potato Omelete (Spanish)

21 Sep
Tortilla de Patatas or Potato Omelete, spelled omelette in France, is simple uncluttered food that is so easy to make once you get the heat and timing right. This is one of my favourite lunches or snacks and is sold in almost every Tapas bar in Spain, often cut into small squares to accompany drinks.
Serves Cook 15-25min
  • 3 Potatoes, thinly sliced (raw) or parboiled into thicker slices.
  • 1 Onion, thinly sliced into half rings (optional)
  • 4-6 Eggs, beaten
  • crushed rock sea salt and cracked black pepper
  • perhaps some fresh herbs for variation if you have them handy
There are three ways of making a traditional Spanish Omelette. All three require a good frying pan that will not stick and has a tight fitting lid.

  1. Fry onions in olive oil then take the onions out of the pan and set aside. In the same pan add a little more olive oil and fry the sliced raw potatoes over a very low heat (10 minutes) until almost cooked. Remove from heat stir in the eggs and cooked onions, season and cook over a very low heat with a tight fitting lid for 10-15 mins until set and without letting the bottom burn.
  2. Fry onions in olive oil add parboiled potatoes stir to coat in oil. Remove from heat, stir in the eggs making sure all the potato pieces are coated in egg pushing any protruding pieces of potato down under the egg, season and cook over a very low heat with a tight fitting lid for 10-15 mins until set.
  3. Fry the peeled and roughly sliced potatoes, with a little onion if using, in lots of olive oil covered to stew in the oil and steam. When cooked removed from the heat and stir into a bowl of beaten eggs. Season and return the mixture to the pan that has been cleaned and oiled or seasoned with lard. Cook gently until the egg sets.
Serve as a light lunch with salad or as canapés cut into bite size squares.
Cooks TIP if you have trouble getting the egg to set without burning the bottom finish off under a grill or turn the tortilla using a plate.

Pan con Tomate

27 Jul

This celebration of fresh tasty tomatoes is one of my favourite snacks. I could eat it for breakfast, lunch and dinner. It is Spanish Tapas at its best, transforming simple ingredients into gorgeous morsels that sing on the tastebuds. This tapa is best known in Catalonia, where it is called Pa amb tomàquet.

For the instant method simply dry or toast bread, rub with a clove of garlic, then rub with a tomato cut in half, drizzle with olive oil and lastly a sprinkling of salt.

In many Catalan restaurants, the tomato mixture is pre-made and is brushed onto the bread and may also include a dash of fresh parsley, if you are making a lot this method is easier. Simple chop tomatoes, add crushed or chopped garlic, season with salt and pepper, some chopped parsley and a generous slosh of your best olive oil. Give it a good stir and spoon onto the bread.

NB I’ve used a black tomato called Noir de Crimee which has bags of flavour and a slightly strange brown colour but any juicy tasty tomato is good for this dish.

This recipe was originally posted on www.masdudiable.com on 27/7/2007.

Pan fried peppers (Spanish)

19 Oct

About this time last year I was sitting in a cafe, overlooking the Gaudi cathedral, la Sagrada Família, in Barcelona, playing Russian roulette with my mum. Not the gun totting Dear Hunter kind but a culinary roulette of eating pan fried pimiento de Padrón, the famous tapas hailing from Galicia. The peppers are mildly spicy and absolutely delicious to snack on with a beer, until one hits you that blows your head off and causes tears to run down your face. Wiping away the tears, we would gingerly start to eat them again eventually lulled into more or less scoffing down whole peppers until we were caught once again. What bliss. Any young green sweet pepper or mild to medium chilli can be cooked like this with good results, but for a game of Russian roulette you will need the Padróns unless you throw a couple of hot chillis into the pan.

* Fresh young green peppers
* Olive oil
* salt

Throw the peppers whole into a hot frying pan drizzle with olive oil and sea salt crystals. Toss the chillis in the pan as they cook, until they are coloured and blistered on all sides, takes about 10 minutes. That’s it, crack open a beer and Tapas is served.

Pimiento de Padrón are a small green, thin walled pepper with a conical shape and slight furrows down their length. This year I grew a pepper that did not come true and one of the plants produced what could be described as the Padrón. They were fantastic cooked like this though I have yet to get one that took my head off. About 1 in 30 of the Padrons are hot these peppers were all just mildly spicy but absolutely delicious. Seeds of Italy supply Pimiento de Padrón seeds.

This recipe was originally posted on www.masdudiable.com on 19/10/2007.