We created our own little tapa this weekend and it was so good, we made a bunch and had it for dinner. Of course, they can be eaten as appetizers or even breakfast (I think) because this tapa contains two favorites: eggs and potatoes.
It is very simple but oh so tasty. You'll need the following ingredients:
Eggs
Potatoes
Garlic (optional)
Hot Smoked Paprika (or Pimentón)
Olive oil
Alioli
So you'll start with the potatoes since they take the longest. There are a few options here. You can scallop them, cut them into french fries, or even oddly chopped sizes. That is really up to you. You can fry them first until they are semi-cooked and finish cooking them in the oven or you can fry them until they are cooked. Again up to you :). Trader Joe's also sells this great bag of frozen garlic-parm roasted potatoes that we sometimes use when there's no time to properly make fries. Next, you'll make an egg sunny side up or over medium (as we like them). Fry them in olive oil with a couple of garlic cloves. Salt and pepper your eggs to taste. Now you are ready to put them together. On a small plate, layer some of your potatoes, then carefully put your egg on top. Sprinkle some Hot Smoked Paprika on top of your egg and potatoes. Add a bit of aioli to finish your tapa. If you don't have aioli (think of a garlic flavored mayo), you can use a little bit of mayo. It sounds weird but believe me, it is really good. Put some in the corner of a sandwich bag, and cut the bottom corner of the bag, so you can easily squeeze it out and drizzle it onto your tapa.
You can buy aioli premade or you can make your own. We feature a great Hot Smoked Paprika (Pimentón de la Vera) from Spain: click here for more info.
See below for recipe from Chow.com.
"Though
aioli sounds fancy, it’s really just a garlicky mayonnaise. Here we use
a combination of vegetable and olive oils since an aioli of solely
extra-virgin olive oil can be overpowering (and expensive."
INGREDIENTS
- 2 medium garlic cloves
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup grapeseed or vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- Salt
INSTRUCTIONS
- Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
- With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
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