When I was in Barcelona eating tapas was a fantastic experience, especially when a good jug of sangria is placed down in front of you or a lovely glass of red wine.
One of my favourites was this classic which is good hot or cold and for lunch or dinner. I make it at home and often add red peppers. It is really nice with warm olives, bacon wrapped dates, shrimp in garlic butter or even put between some crusty bread. Try it out! Put on some Spanish music and enjoy.
PS: I always use a cast iron pan and PEI potatoes.
Here is your chance to master once of Spains classic tapas. The key is to leave the eggs slightly undercooked; that is what gives this a custardy (not bouncy) texture.
- 1 thinly sliced medium onion
- 2 1/4 cups olive oil plus 1 tablespoon olive oil
- 2 peeled medium waxy potatoes, cut into 3/4" pieces
- 8 large eggs
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes; let cool slightly.
- Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
- Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
- Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
- Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.