Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is
perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting
tapas bar that does not feature tortilla in its repertoire.
As delicious as it is versatile, this Spanish staple lends itself to
variations according to personal taste. Some cooks mix in mushrooms, beans,
spinach, and tomatoes, while others choose to omit the onion and instead cover
the tortilla in tomato sauce. Others still would never dream of serving the
tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar,
will have its own variation of the traditional tortilla. This delicious tapa can
be served warm or cold.
- Serves: 4
- Difficulty: Very easy
- Preparation time: 35 minutes
- 1/2 pint of
- 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly
sprinkled with salt
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 5 eggs
Heat the olive oil in a 9-inch skillet and add the potato slices carefully,
because the salt will make the oil splatter. Try to keep the potato slices
separated so they will not stick together. Cook, turning occasionally, over
medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes
are tender. Drain into a colander, leaving about 3 tablespoons of oil in the
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the
potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the
very hot oil in the skillet, spreading them evenly to completely cover the base
of the skillet. Lower the heat to medium and continue to cook, shaking the pan
frequently, until mixture is half set.
Use a plate to cover the skillet and invert the omelette away from the hand
holding the plate (so as not to burn your hand with any escaping oil). Add 1
tablespoon oil to the pan and slide the omelette back into the skillet on its
uncooked side. Cook until completely set. Allow the omelette to cool, and then
cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
Serve warm or at room temperature.
Berenjena Embuchada - Tender Pickled Baby Eggplants
Stuffed with Bell Pepper - from Almagro
Berenjenas are tiny stuffed pickled aubergines (baby egg plants)
which are enjoyed just as they are – right out of the bottle. They are
an intriguing snack or tapa, and proudly displayed by the very best
tapas bars in Barcelona, Madrid and all over Spain.
Berenjenas have been part of the traditional cuisine of La Mancha for
over one thousand years. Commonly used as an appetizer, starter or in
salads, it is ideal as a complement to any great Mediterranean dish. It
is an emblematic product that is directly identified with the land of La
Mancha. Prepared following an old Arab formulas, it is available
throughout central Spain at fairs and taverns.
2-Pack Palacios 'Oreados' Mini Chorizos
These delicious pork sausages are seasoned with sweet smoked Spanish
paprika -- pimentón dulce. It is the mildest of the distinctive smoked
paprikas that set Spanish chorizo apart from sausages from any other
These chorizos are fully dry-cured and ready to eat with your
favorite cheese and wine, or a chunk of crusty bread. You get 4 links,
each 2 to 3 inches long.
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