Let’s talk tapas today. Most people agree that tapas are snacks, canapés or small plates that originate in Spain. But many don’t realize that tapas come in many different forms and can vary greatly throughout Spain, even from town to town!When it comes to parties or having friends over for dinner or drinks, I love having a variety of tapas to serve my guests while they await to enjoy dinner. One of my new favorite go to tapas has been Tortilla Española, which is a Spanish potato and onion omelet. It’s popular on tapas menus around the world and in my home. Such an easy way to transform simple ingredients like potatoes and eggs into a flavor bursting dish by adding smokey flavors from chorizo, fresh herbs and onions. The best part is that it is one of those dishes that’s even better made in advance, so I can bake it the day before, then cut and serve just before the guests arrive.
This can simply become the main dish with a side salad, a side dish with meat or fish. You can make it vegetarian and omit the chorizo and serve it with some seasonal grilled veggies. It can be served hot or cold.
It’s been so much fun working on recipe development with Kroger and Fred Meyer, since this fall. They asked me to create this recipe to showcase some of the beautiful ingredients they carry in their stores. I was sent a box filled with Spanish ingredients that will be carried in Fred Meyer stores next month. The box included sauces, like the TAPAS Sauces from Spain Mojo Picón Pepper and Tomato Hot Sauce, which I used to create the lovely and flavorful aioli. Also some imported gorgeous dried chorizo by Palacios which inspired me to create the tapas dish for you guys to try at home. Some lovely olives, olive oil, chocolate, champagne, which was enjoyed with this tapas recipe and a few other tasty treats to play with.
I hope you give this dish a try and follow along my food journey. Subscribe to my newsletter, I have some fun things coming up and I wouldn’t want you to miss it. Until next time.
TORTILLA ESPAÑOLA SQUARES WITH MANCHEGO & MOJO PICON AIOLI
- 1/4 cup unsalted butter
- 3 large russet potatoes, scrubbed
- 12 large eggs
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 large yellow onion, diced in thin half circles
- 1/2 cup packed Manchego cheese, rind removed, grated
- 4 oz cured Spanish chorizo, diced
- 3-4 large cloves of garlic, to taste
- chillies, chopped, to taste
- 4 stems green onions, sliced thinly
- 1/4 cup minced parsley or cilantro, for garnish
- 2 tbsp Mojo Picon Pepper & Tomato Hot Sauce
- 2 tbsp mayo
- 1 tbsp fresh lemon juice
- pinch of Spanish paprika for garnish
- fresh cilantro or parsley for garnish, chopped
- Preheat oven to 350 degrees. Generously grease a deep 10” or 12” ovenproof nonstick skillet or baking dish with butter. Set aside.
- Fill a large pot with 3 quarts cold water and season with kosher salt. Slice the unpeeled potatoes into ¼” thick round slices and drop into cold water. Place the pot over high heat and bring to a boil until all potatoes are fork tender, about 10 minutes. Drain and set place individual slices on a cooling rack.
- In a large mixing bowl, whip the eggs, cream, salt for two minutes, then gently stir in the sliced onions, Manchego cheese, diced chorizo, chopped garlic, green onions and cooked potatoes. Pour the egg mixture into the prepared skillet, and bake for 30-45 minutes, or until cooked through and slightly puffed on sides. Cooking time will vary if you are using smaller baking dishes, just check on them about half way through to see if the middle is set.
- Remove from oven and let cool 5 minutes until the omelet pulls away from the sides of the skillet. Flip out onto to a cutting board and let cool completely before cutting into 1 ½” cubes.
- For the aioli, combine all the above ingredients together in a mixing bowl. Add in a small bowl and serve on the side with Tortilla Española. Sprinkle with paprika and fresh herbs of your choice, I used cilantro. Can be made ahead and refrigerated for up to two weeks.
Enjoy and Bon Appetité!