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Tortilla EspanolaI recently hosted an event at Boqueria DC and was reminded why I love tapas. As soon as I walked in I knew I’d leave happy. One of the dishes we had was classic tortilla española, which can be served easily as tapas when cut in cubes. Like frittata, it also works well for breakfast or a light lunch or dinner served with a salad. Or in the summer, maybe a small bowl of gazpacho.

Traditionally, tortilla española is made stovetop in a sauté pan, but because I wanted to cut all of it into cubes, I used an 8×8 baking dish and baked in the oven. I also used a combination of russet and sweet potato. I added a smear of spicy red pepper and jalapeno coulis that I had on hand. Be creative with aioli. I topped each with a grape tomato, but think about using a slice of chorizo, roasted red pepper, etc. I couldn’t WAIT to get home and get my Spanish on.

To drink, I had a rose sangria made with tequila and pomegranate and diced fresh fruit. I didn’t have “non-shot-worthy” tequila at home, so I made mine with vodka. See that here.

What you need:

  • EVOO
  • 1 lg russet potato, thinly sliced
  • 1 lg sweet potato, thinly sliced
  • 1 medium Vidalia onion, peeled, halved, and thinly sliced
  • 5 eggs
  • freshly ground sea salt and black pepper
  • 25 grape tomatoes
  • spicy aioli for serving, about 1/2 c.
  • 25 toothpicks

What you do:

  • Heat EVOO in sautépan over med-high heat.
  • Add potatoes and onions.
  • Season with freshly ground sea salt and black pepper.
  • Cook until softened, stirring and turning often.
  • Using a slotted spoon, transfer potatoes and onions to prepared baking dish.
  • Beat eggs in lg bowl until fluffy.
  • Pour eggs over potato mixture.
  • Bake at 350⁰ for about 30 min, until cooked through.
  • Remove from oven and allow to cool at least 5 min. The longer you allow to cool, the easier it is to cut into cubes.
  • Cut into 1 1/2″ cubes, which should yield about 36 tortilla bites.
  • Smear 36 dollops of aioli on serving platter, or on individual tasting plates.
  • Top with tortilla bite.
  • Thread tomatoes with toothpicks and insert into tortillas.
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