This classic Spanish tapa is delicious and filling—a marvelous choice for a party hors d’oeuvre.
(Makes 12 servings)
- 1/4 cup extra virgin olive oil
- 1 pound red or white potatoes, waxy
- Salt, to taste
- Black pepper, ground, to taste
- 1 yellow onion, medium, sliced
- 1/2 teaspoon garlic, minced
- 4 eggs, large
- 1 tablespoon parsley, minced
Preheat oven to 375 F.
Heat two tablespoons olive oil over medium heat in an 8-inch ovenproof skillet (preferably nonstick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.
Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.
Reduce heat to low. Beat eggs with parsley. Pour eggs into skillet over vegetables and shake pan to evenly distribute eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.
Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.
Recipe courtesy of The Food Channel.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now