This year for our holiday party, the SacFoodies opted for a Spanish Tapas Party at the Sacramento Natural Foods Co-op. With instructor Ame Harrington at the helm, each team learned how to make one of six Spanish tapas and I chose team Tortilla Español. Despite its name, it is not a tortilla at all; well, at least not the floury flatbread we think of for burritos and wrap. Rather, tortilla in Spanish means “small torta” or “small cake.” This yummy potato dish can be served as tapas or an appetizer in small squares or as a “pie” cut into slices for a main course or side dish. It’s very versatile for serving day or night, and I loved it for Sunday brunch with a dollop of sour cream and a little melted cheese on top. For all you spice lovers, consider adding chilies in the mix or top it off with your favorite spicy condiment. Enjoy!
2 pounds potatoes (Yukon Gold or Russets) peeled, sliced 1/8” thick
2 teaspoons fine sea salt
4 tablespoons olive oil
2 small onions, diced
6 cloves garlic, minced
6 large eggs, lightly beaten
1 large red bell pepper, roasted, peeled, seeded and chopped (easy to do right on the stove top or in the oven – roast until it is blackened and the skin will peel right off)
Salt and pepper to taste
Garnish: chopped flat leaf parsley
- Blanch the sliced potatoes in boiling salted water until just tender, but not falling apart.
- Heat 2 tablespoons of the olive oil in a 10-inch non-stick skillet and add the onions to the oil and sauté for about 5 minutes. Add the garlic and continue cooking until the onions are soft and translucent and the garlic fragrant. Remove.
- (Quick tip: Roast the red pepper right on the stove-top burner over open flame with a gas stove or in the oven with an electric. Roast until the pepper is blackened and the skin will peel right off, although it will be hot to the touch. Remove the top and the seeds and chop.)
- Beat the eggs lightly in a large bowl with ¼ teaspoon each salt and pepper. Add the roasted red bell pepper, onions, garlic and potatoes. Mix without breaking the potatoes.
- 5. Preheat the large non-stick skillet over medium-high heat and add 2 tablespoons of the oil. When the pan and oil are very hot, poor in the egg mixture. Spread evenly and cook for 1 minute to set. Lower the heat and continue to cook 8-10 minutes. The tortilla should be partially set and easily loosened from the pan.
- Set a flat plate, larger than the skillet, over the skillet (I found a round pizza pan worked best for me). Invert the skillet onto the plate. The tortilla should come right out. Put the pan back on the heat and slide the tortilla back into the skillet. Do any adjusting necessary and continue to cook until fully set, about 6-7 minutes.
- Slide the tortilla onto a serving platter. Let cool. Can be served warm, room temperature or cool. Serve wedges sprinkled with parsley.
Sacramento Natural Foods Co-op
Sacramento, CA 95816