Raise your hand if you love tapas!
Not just tapas-style meals which have become more and more popular, but actual Spanish tapas. I feel in love while studying in Spain during college and continue to crave some of those traditional Spanish flavors.
This recipe is a mash up of two of the most popular tapas both stateside and in Spain- patatas braves, a crispy potato dish with a smoky, spicy cream sauce on top, and tortilla Española, an egg and potato omelette of sorts.
I’ve actually been eating tortilla Española for most of my life. My aunt has truly mastered it and brings it as an appetizer to most family gatherings. She typically makes the tortilla plain with just the egg and potato or with small chunks of ham, though sometimes she adds different flavors such as red pepper.
Tortilla Española is perfect as an appetizer or an entrée, just add a side salad. The best thing about it is that it tastes good hot, room temperature, or cold so you can make it in advance and enjoy it at any temperature. I was able to throw this together with ingredients I already had on hand- eggs, potatoes, and a jar of roasted red peppers are typically in my fridge/pantry. Plus I have a pretty major spice collection
This patatas bravas version ties in the smoky, spicy flavors of that famous dish, with a creamy red pepper sauce on top. It takes basic ingredients you probably have on hand and makes them into something special. I roasted the potatoes with olive oil and smoked paprika, the spice that really makes patatas bravas, so they’re fully cooked and have great texture when you add them to make the tortilla.
This dish is easy and fun to make. It’s sure to spice up your next party, potluck, or imaginary trip to Spain. A nice glass of red wine and some Spanish olives and you’ve got yourself a tapas party.
- 1 lb. yukon gold potatoes, quartered or halved and sliced thin*
- 2 T extra virgin olive oil
- 1 t smoked paprika
- ¼ t cayenne pepper
- 2 t salt, divided
- ½ t ground black pepper
- 5 eggs
- ¼ c milk (I used almond)
- Parsley to garnish, optional
- ½ jarred roasted red pepper, patted dry
- ¼ c mayo (I used vegan) or Greek yogurt
- ½ t salt
- ½ t smoked paprika
- ¼ t cayenne powder, more or less to taste
- Preheat the oven to 425 degrees F. Pat the sliced potatoes dry with a paper towel. In a large bowl toss the potato slices with the olive oil, 1t salt, paprika, and cayenne pepper. Spread on a parchment lined baking sheet and bake until lightly browed, about 25-30 minutes. Stirring once.
- While the potatoes bake prepare the sauce by blending all ingredients in a blender or food processor. Store in the fridge until ready to serve.
- When the potatoes have cooked allow them to cool completely so they don't scramble the eggs.
- In a medium bowl, whisk the eggs, milk, pepper, and remaining 1t salt.
- Heat an 8" skillet on medium heat and add olive oil to coat. Add the potatoes and spread them out so they form layers, the pan will be quite full. Gently pour the egg mixture over the potatoes, they should just be covered.
- Allow the tortilla to cook until the bottom begins to brown. Cover the skillet with a lid or baking sheet to cook the eggs through, this will take about 20-25 minutes in total. Gently slide the tortilla on to a plate then flip it back into the pan to brown the other side for 2-3 minutes.
- Serve warm or cold. Drizzle with the bravas sauce, a sprinkle of smoked paprika, and fresh parsley. Cut into triangles.
Maybe make it for dinner with Spanish wine or sangria?!