Sunday, January 19, 2014

Tortilla Española for a Tapas #SundaySupper

Time flies when you are having fun, right?  Is that not what we say...we are already in the middle of January. Let's not talk about that now...Welcome to a Tapas #SundaySupper - today's event is hosted by Constance a.k.a. as The Foodie Army Wife. Thank you for hosting :)

I have to admit that this event was bit of a challenge for me.  Tapas have been consumed by me before and I have been to Spain. Both are however a really - and yes I mean really, really, really - long time ago.  I am honestly not even sure if about eating Tapas when I was in Spain...yes, I know, I know but this girl was still very young.  Maybe in my early twenties, or late teens...yes, this girl is not a spring chicken anymore...Anyway we have had Tapas when we lived in Chicago but that is also over ten years ago so it was a challenge. Then I rememberedTortilla Española it made it's appearance on our dinner table a couple of times in 2013 and yes, it can be served at room temperature, or hot. It is a perfect little dish...

Let me admit to you another thing;  the Tortilla Española for #SundaySupper was not the prettiest one.  It actually did fall apart a little so before you invert the plate make sure to only loosen the corners of the Tortilla with a knife but also the bottom....that is what I did in the past.  So, please do not let the not so pretty pictures scare you away...this is one delicious, yummy dish.

Tortilla Española adapted from Food & Wine
  •  6.5 oz. Spanish Chorizo (dried) - make sure to read the label as some brands contain dairy
  •  2 lbs. yellow potatoes, scrubbed, peeled, and cut into about 1/4" slices
  •  2 medium - large onions sliced thinly
  •  6 eggs gently beaten
  •  Salt and pepper to taste
    ****** Preheat oven to 400 F ******
  1. Place an oven proof pan {I use cast iron} on the stove; heat the pan over medium heat
  2. Slice chorizo and place it in the hot pan.  The pan should not be too hot, just enough to render the fat from the chorizo.  It takes about 5 minutes or so to render the fat.  
  3. Remove the chorizo from the pan
  4.  Add the onions to the pan and sauté over medium heat stirring often for about 5-10 minutes until they begin to soften. 
  5. Add potatoes to the onions in the pan.  Cover with a lid, stirring the potato - onion mixture occasionally.  Cook until potatoes begin to soften which takes about 10 minutes or so.  
  6. Return chorizo slices to the pan and mix under the potato/onion mixture.  Add salt and pepper to taste.
  7. Pour beaten eggs over the potato mixture; after about 2 minutes (the egg mixture should start to set and brown on the bottom) move the pan to the oven.
  8. Bake for at least 20 minutes until the potatoes are very soft.
  9. Remove pan from the oven and let rest for 5 minutes or so.  To remove Tortilla from the pan, run the tip of a knife along the edges of the Tortilla, and also gently run a sharp spatula underneath the Tortilla.  Place a plate on top of the Tortilla and turn the pan over (invert)
  10. Cut the Tortialla into individual servings.

For more Tapas please visit all of the #SundaySupper contributors this week....

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane's Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D's Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu's Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin' Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy's Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni's Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor's Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma's Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti - A Venetian Tapas Tradition from La Bella Vita Cucina

Wine Selections to pair with Tapas
Sunday Supper Movement Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

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