This has to be the best-known tapas recipe of them all. Every Spanish tapas bar worth its name will have wedges of this on the menu. Each region will have its own recipe. Some say it should be soft and others say it should be set hard; some say it should have onion and others say it should not; some serve it with mayonnaise and others serve it with tomato sauce. I say just do it how you like it! So here is my version
This delicious tapa can be served warm or cold.
Ingredients
olive oil
350g potatoes, peeled and cut into 1cm cubes. Go for a waxy potato like a Bintje or a Patrone
1 onion roughly chopped
½ red capsicum finely chopped
1 teaspoon smoked Spanish paprika
1 clove garlic, crushed
4 eggs
Salt and freshly-ground black pepper
small handful of flat-leaf parsley
Method
Par-boil the potato slices for about 5 mins. Drain and set aside. Heat the oil in a non-stick frying pan over a medium heat, then add the onion and the garlic. Cook until soft and translucent.
Add the potato, capsicum, paprika and the parsley and mix it all up a bit to combine. Carry on cooking for another 5 mins or so.
Beat the eggs and add a good pinch of salt and black pepper to taste. Pour over the mixture in the pan and cook over a low to med heat for about 20 mins or until it’s nearly set.
If you’re good at it you can now flip it over and brown the top. When I do this most of it goes on the floor so I just whack it under a hot grill for a couple of minutes to get the same effect.
You want it just set nicely and not like it came out of the Goodyear factory!
Allow it to cool and cut it into wedges on a plate.
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