As some of you may know, I do love good tapas! We had some amazing tapas in Barcelona a few years back and we also love to go to Iberica and Barrafina here in London. The only tapas I’ve made myself at home are various frittatas so when I was sent three recipes by Irish food writer and cook and presenter of “Kitchen Hero”, Donal Skehan, I just had to share my favourite one with you:
Spanish Tortilla Bites with Rocket Salad
Ingredients for 4 servings:
• 1 tbsp. olive oil
• 1 onion, finely sliced
• 3 rooster potatoes, peeled and thinly sliced
• 1 garlic clove
• 6 large free range eggs
• 75g roast red peppers from a jar, thinly sliced
• A small handful of flat-leaf Parsley, roughly chopped
Preheat the oven to 200 ̊c. Heat a large non-stick frying pan over a medium high heat and add the olive oil. Fry the potatoes, onion and garlic until coated in the oil and season with sea salt and ground black pepper. Lower the heat, cover with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender.
Meanwhile, whisk the eggs in a large mixing bowl and season. When the potatoes are cooked, transfer them to the bowl with the eggs along with the roasted red peppers and some of the parsley. Toss to coat completely.
Place the frying pan back on the heat and pour in the eggy potato mix. Cook until just set around the edges before finishing in the oven for 15 minutes.
When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks. Yum!
Donal’s recipes were inspired by Barcelona’s top five tapas bars as seen on the Insider City Guide for Barcelona. We haven’t been to Barcelona for years so I’m definitely inspired to go back and try out these five top tapas bars!