LAS TAPAS tortilla de patata

We  just finished reading The Shadow of the Wind by Carlos Ruiz Zafón for our book club.  If you haven’t read it yet, you are in for a real treat.  I periodically forced myself to put it down, so that it wouldn’t end too quickly.  It’s that good. Ruiz Zafón has artfully woven together a story of suspense, romance, and fantasy that reads like poetry. Oh…and it is set in Barcelona, my favorite city on the planet.  So, it’s no coincidence that I had a mad craving for Spanish tapas while reading this little gem.  As it was my turn to host, I had a good excuse to make a few of my favorite things…

Las flores

El Menú
Almendras  Marcona Almonds
Aceitunas   Jumbo Queen Olives from Andalucia
Pisto Manchego  Roasted Vegetable Purée
Champiñones al Ajillo  Mushrooms sautéed in garlic, olive oil, & dry sherry
Ensalada de Espinacas y Garbanzos  Spinach and Chickpea Salad
Albondigas  Spanish Meatballs in Saffron Sauce
Queso   Assorted Spanish Cheeses (see below for list)
Tortilla de Patata Potato Omelet (recipe below)

Pisto Manchego

Los Quesos de España

Los Quesos
Queso Mahón Cow’s Milk Cheese, Mild
Queso Manchego  Sheep’s Milk Cheese, Sharp
Queso Azul de Valdeon Tangy Blue Cheese
Ibérico Curado Cured Sheep & Goat’s Milk Cheese, Sharp

Tortilla de Patata

 Tortilla de Patata Potato Omelet
Of all the tapas, this is the one that transports me right back to my dining room in Sevilla.  In Spain, the word tortilla refers to an egg omelet, and they are consumed as midday or evening meals.   The pros cook their tortillas on the stove top (if you’ve spent a summer in Spain, without A/C, you know why), but I’ve had mixed success with this.  I follow the Test Kitchen method of starting it on the stove and finishing in the oven.

8 Eggs
2 Russet Potatoes (small), Peeled
1 Yellow Onion
1/3 Cup Olive Oil
Flat Leaf Parsley

Using the smallest slicing disk, thinly slice the potatoes and onion in the food processor.  Heat oil in a 10 inch oven proof skillet (no bigger!!!), and sauté the potatoes and onions for ten minutes, until soft, salting throughout.  Beat eggs with one teaspoon of salt, and pour into skillet.  Allow to set around the edges of the pan for about two minutes.  Transfer pan into 425 degree oven and bake for 10-15 minutes, until the sides puff up, and the egg is done when cut into the middle.  Transfer back to the stove, over medium high heat, and cook until a golden brown crust has formed–use a spatula to peek.  Let it rest for a few minutes, then use a spatula to loosen the tortilla around the edges.  To unmold the tortilla, invert a plate over the pan, then grip both firmly, and flip the omelet on to the plate, browned side up.  Finish with a sprinkle of coarse salt and chopped parsley.  Serve at room temperature.

Of course, it wouldn’t be complete without a little vino….

Los Vinos de España

Most of the wines pictured above were less than $20!  Here are some of my favorites:

Vino Tinto  Red Wine
Ergo Tempranillo Rioja
Marqués de Riscal Rioja
Sexto red blend

Vino Blanco White Wine
Martinsancho Rueda Verdejo
Cava Spanish Sparkling Wine


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Filed under books, international, parties, wine

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