Recipe: Onion and Potato Tortilla Peas | Food and Wine Pairing
Adventures in Eating: Onion and Potato Tortilla Tapas
by Rosemarie | April 1984
The rain, the land and the gentle people of Spain are still in front of my eyes, and they continue to excite my thoughts as I sit down to write this column. Since our return, I find my emotions and energies prancing to the tune of that enchanting land that gave us Don Quixote.
Steeped in traditions, which are a mixture of 700 years of Moslem rule and the strict Catholic Doctrine, Spain freely offers her love to all who seek it.
Starting around 2:30 pm, a variety of delectable dishes, called “tapas”, are served. You can select them in the “tapas” bars and the bartender will place them in small plates, or you may sit at a table, and they are brought to you in individual dishes. Calorie counters beware, sometimes over a dozen of these dishes are brought to you to munch on. Mind you, these are only appetizers. The “tortilla” or egg omelet that follows here, is a favorite and is served at room temperature and also sold in delicatessen shops by the slice or the whole thing.
ONION AND POTATO TORTILLA TAPAS
6 T butter, unsalted
2 medium potatoes (about 1 lb.)
peeled and sliced into 1/8th inch rounds
2 t salt, pepper to taste
1/2 cup chopped onions
1 T vegetable oil
10-12″ omelet pan
Steam the potatoes in as little water as possible until just cooked (not mushy). Drain. Put 3 T butter into an omelet pan and saute onions until cooked but not brown. Add potatoes and 1 t salt and stir carefully until butter coats the potatoes. Place onions and potatoes in a bowl and set aside. In another bowl, beat the eggs with a whisk or rotary beater. Add remaining salt, pepper, and gently stir in the potatoes and onions. Heat the remaining 3 T of butter and 1 T oil in the omelet pan (non stick is best) until good and hot. Pour in the omelet mixture, spread it out with a spatula and cook over moderate to low heat for about 2 minutes. Shake the pan periodically to keep the eggs from sticking. When the omelet is firm but not dry, cover the skillet with a flat plate, and grasping the plate and skillet firmly together, invert them and turn the omelet out onto the plate. Then carefully slide the omelet back into the pan. Cook for 3 minutes longer to brown the underside. Top and bottom should look the same – light brown. Cut into 1″ squares by cutting across and down the omelet. Serve with toothpicks in each piece.
- Import Selection: Chateau Chariot, 1988. Corbieres
- Domestic Selection: Chardonnay, 1989. White Oak
- The Matter of the French Paradox
- Adventures in Eating: California Caesar Salad
- Import Selection: Chateau Larroque, 1989. Bordeaux
- Domestic Selection: Charbono, 1979. Inglenook-Napa Valley
- A Note From The Cellarmaster
- Adventures in Eating: Fresh Raspberry Pie
- Import Selection: Cabernet Sauvignon, 1988. Los Vascos
- Domestic Selection: Muscat Canelli, 1990. Santino Winery