I spent about 5 months in Spain couple years ago (and am finally going back this summer!) and am so homesick for good Spanish food! I'll trade you my albondigas recipe for your bacon/apples tapas ;-) What part of Spain were they from?
I had them in Salamanca - there was a bar who served everything on slices of baguette like that. It doesnt help its practically the pork capital of Spain... I think I had lomo, chorizo or some chuleta of SOMETHING 5 or 6 nights a week.
Anyway, the tapa itself is wicked simple... Get thick cut bacon or pancetta even, cut it into chunks, fry until crispy (but not completely crisped or charred, still with a little chew). Remove bacon, pour off all but 1 or 2 tablespoons of fat. Fry apples until slightly less firm - I used granny smiths. Put bacon back in the pan, top with 2 or 3 tablespoons Spanish Paprika. Taste for salt (probably wont need any)/pepper. Top on slice of bread, put in oven so it comes together. Top with some parsley or cilantro. Yum!
Tortilla: Fry slices of potato in olive oil (quite a bit of olive oil - and always extra virgin - its like an ingredient in the tortilla I make/have eaten in Spain. Flip when crispy, fry other side. Drain in a colander over a plate to catch excess oil - if you want to be truly Spanish you can reuse it if its not too dirty. You can add onions to the tortilla if you want, I think it gives a nice flavor. In a bowl, pour standard omelet egg mixture (for me it was 6-8 eggs, kosher salt and pepper, beaten together until frothy and theres a little air in it) over the top of the potatoes. Put everything back in a new, medium-very low - even low - or clean pan (I put them back in a pan I cooked something else in, it was already medium, I think thats why my tortilla came out dark brown. Still edible!) Cook for a while - 5ish - less than 10ish minutes, and wait until you can see the tortilla firming up and bubbles of air coming up the sides. Then put a plate over the top of the tortilla, and flip it 180 degrees onto the plate. Then slide it
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Anyway, the tapa itself is wicked simple... Get thick cut bacon or pancetta even, cut it into chunks, fry until crispy (but not completely crisped or charred, still with a little chew). Remove bacon, pour off all but 1 or 2 tablespoons of fat. Fry apples until slightly less firm - I used granny smiths. Put bacon back in the pan, top with 2 or 3 tablespoons Spanish Paprika. Taste for salt (probably wont need any)/pepper. Top on slice of bread, put in oven so it comes together. Top with some parsley or cilantro. Yum!
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