Tapas: spanish Small bites
Tapas may be cold (such as mixed olives and cheese or hot (such as fried baby squid). The word “tapas” is derived from the Spanish verb tapar, “to cover”, a cognate of the English top. Ham was once used to cover a glass of sherry or wine to keep out the flies. The salty meat kept patrons drinking. Spanish tapas are presented on a plate and pintxos are most commonly served on a small bread base with a toothpick spearing some delight on top, like jamón, cheese, mushrooms or chorizo.
This is a luscious potato and onion omelet cut into small two-bite wedges. Tortilla española, one of Spain’s most famous and beloved national dishes, is nothing more than egg, potato, and onions cooked in a generous amount of olive oil. When attention is paid to the technique, it can be one of the most profoundly delicious dishes imaginable. (recipe by Shawnie Kelley)
PRO-TIPS:
Do not let the amount of olive oil in this recipe scare you away. Oil poaching helps to create a protective layer and not let edges dry out. It also creates a buttery texture. A low-temperature oil bath is perfect for not overcooking ingredients.
Salting the eggs while whisking will help them to retain moisture during cooking.
When the oil in the skillet is hot, shaking and swirling the egg mixture in the pan to keep the tortilla in motion. Heat regulation is important: Too hot, and the surface may burn before the egg has cooked through; not hot enough, and it won’t get much browning.
- Serves
- 6-8
Directions
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In a 10-inch skillet, heat oil over medium heat until shimmering.
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Add potatoes, onions and garlic; they should gently (but not vigorously) bubble in the oil.
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Add a generous sprinkle of salt
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Maintain heat at a gentle bubbling, stirring occasionally until potatoes and onions are tender, about 20 minutes
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Set a mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil.
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Remove potato mixture from heat.
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Reserve oil.
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In a large bowl, whisk eggs vigorously with one teaspoon of salt until frothy.
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Stir in potato mixture and gently toss in the eggs until combined. Set aside.
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Add 3 tablespoons of reserved frying oil to same skillet and return to medium-high heat.
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Pour egg and potato mixture into skillet, spreading evenly distribute ingredients.
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Cook over medium heat until bottom and sides begin to set, about 3-5 minutes.
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Using a spatula, press down around the edges to form the tortilla's rounded shape.
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Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until it totally sets around edges, about 2-3 minutes longer.
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Working over a sink or table, place an overturned flat plate or large lid on top of skillet, set hand on top and, in one very quick motion, flip the tortilla out of the skillet onto the plate.
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Add 1 more tablespoon of reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2-3 minutes.
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Use spatula to again press in the sides in all around to form a rounded edge.
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Continue to cook tortilla until lightly browned.
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It should spring back when pressed with a finger and still be tender in the center.
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If desired, you can flip tortilla again during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape. Especially if you prefer more well-done eggs.
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Carefully slide tortilla out of skillet onto a clean plate and let stand 1-2 minutes before serving.
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The tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvres.
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Garnish with chopped parsley.
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Leftover tortilla can be refrigerated up to 3 days; return to room temperature before serving.
From Shawnie's class “Spanish Tapas”
