Day 2 of the tapas feast and we turn to the potatoes. Potatoes come in two favourite forms in Spanish tapas. We have the delicious Spanish tortilla, a potato and onion omelette, which is often what I make for our tapas spreads as it’s a firm favourite in this household. The other potato dish that is a staple around Spain is Patatas Bravas which translates as “fierce potatoes” due to the chilli kick in the sauce.

Patatas Bravas

900g potatoes
5 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 227g can chopped tomatoes
1 tbsp tomato puree
2 tsp sweet paprika
large pinch of chilli flakes
pinch sugar

Fry the onion in 3 tbsp of oil until softened. Add the garlic, tomatoes, tomato puree, paprika, chilli flakes (adjust to your taste) sugar and salt and bring to the boil, whilst stirring. Simmer for 10 minutes until the sauce has reduced and set aside. This can be prepared up to 24 hours in advance.

Cut the potatoes into small cubes and spread into a roasting tin and toss in 2 tbsp of oil and season. Roast for 40-50 minutes until crisp and golden. Tip the potatoes into dishes and spoon the sauce over once reheated.

Serve with cocktail sticks for a true tapas experience.

Disfrutas! (enjoy!) and I’ll be back tomorrow with some chorizo.

So it’s been a while since my first post and before I get stuck into this one I feel I should tell you why. 2010 did not start out as planned, taken down by the sickness bug in the first few days and attacked by the dreaded “woman flu” made the first two months of 2010 hard. This was in addition to a hectic few weeks at work and a wedding invite order to do in my spare time, so it’s been a struggle to keep on top of the housework let alone think of blogging!! I have however managed to try out some new recipes and have eaten some lovely food in past two months, but unfortunately none has been photographed or noted down to share.

However, the one thing that has been a regular item on the menu is the humble spanish tortilla, which I find a huge comfort at any time of the year. In winter it makes a perfect breakfast with a strong coffee and a huge hunk of crusty bread, in summer I like it with a simple tomato salad. It’s also perfect as an item on a traditional spanish tapas menu, so versatile and so very tasty.

After living in Spain for a year and a half I came home with a huge love of the spanish tortilla. In Santander where I spent my first 6 months they have a regional speciality of creating toppings for the tortilla, whether it be simple like ham and cheese or something a little different like tuna or blue cheese. Furthermore, despite my well travelled antics across Spain I have never found anywhere serving it quite the same! My year in Madrid learned me to love the tortilla in it’s simplest form and this is what I have been trying to recreate on my return home.

I set to work trying out various recipes, because whilst the ingredients are always the same; onion, potatoes and eggs, the method of preparation varies and seems to be the key to creating the perfect tortilla. Many of my first attempts lacked the mositness and flavour of the ones in Spain, being a little dry or bland. So after many practices I think I have now perfected it and patience is the key!

Tortilla de Patata

700g of potatoes, I use desiree for their waxy texture and they’re always readily available. Peeled and sliced thinly. 
1 large spanish onion, sliced thinly and seperated into half moon shapes.
4 medium free-range eggs, beaten
salt and freshly ground pepper
6 tblsp olive oil

In a large frying pan gently heat 4 tblsp of oilve oil and place in all the potato and onion and slowly fry. Now this is the important bit as at first I tried to rush it but this where you build up all the flavour.The best is to take your time with this, I normally let it fry for about 40 mins and as the onion and smaller potato pieces turn golden brown and caramelised I remove them from the pan, and keep going till all of it has a golden colour.

Let the potato and onion mix cool slightly and then mix in the beaten eggs until the potatoes are coated in the egg. Season the mixture generously.

In a smaller non-stick frying pan heat the remaining oil and once hot pour in the potato mix. Again use a moderate heat and let it cook slowly. Once the eggs have started to set I tend to shake the pan so the tortilla doesn’t stick and then once it looks set and safe to turn over, normally after about 5 minutes, place a plate over the pan and flip over so the tortilla is on the plate and then slide it back into pan on uncooked side to finish cooking for a couple of minutes. Turn out onto serving plate.

This is best served once left to cool and is better at room temperature rather than chilled. It will keep for a few days, though it never lasts that long in my house!