the Pence family cookbook

Recipes Tagged with “Tapas”

Tortilla de Patata con Chips

Breakfast Main Course Potato Spanish Tapas Untested


  • 7 large eggs
  • 1 bag nice plain potato chips (6.7 oz)
  • 2 tsp. salt
  • 4 tbsp. olive oil


Break 6 eggs into a mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tbsp. of oil in a small saute pan (no more than 6" in diameter), over medium heat. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent them from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Lower the temperature and cook for 1 minute more.

Place a plate over the pan and invert the pan/plate so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the last 2 tbsp. of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom is fully set.

Slide onto a clean serving plate, garnish with a sprinkle of salt and maybe a few more chips.

Jose Andres Foods

Patatas a la Importancia

Side Dish Potato Spanish Tapas Untested


  • 6 medium potatoes
  • 3 cloves Garlic
  • 1 large yellow onions or 2 medium
  • Olive Oil
  • 2 cups chicken broth
  • 3-4 threads Spanish saffron
  • 2 Tbsp. flour for sauce
  • 2/3 cup flour (approximately) to coat potatoes
  • 2 eggs, lightly beaten
  • salt and pepper to taste


Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com

Fried Chickpeas with Chorizo and Spinach

Main Course Sausage Spanish Tapas


  • 1/4 cup olive oil, plus more for drizzling
  • 2 cups cooked or canned chickpeas, as dry as possible
  • Salt and black pepper
  • 4 ounces chorizo, diced
  • 1/2 pound spinach, roughly chopped
  • 1/4 cup sherry
  • 1 to 2 cups bread crumbs


Heat the broiler.

Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Serves 4

The New York Times

Champiñones al ajillo

Side Dish Spanish Tapas


  • 1/4 cup (2 fl. oz) olive oil
  • 4 cups (8 oz) mushrooms, wiped clean and quartered
  • 6 cloves garlic, minced
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried red chile, seeded and crumbled
  • 1/4 teaspoon Spanish paprika
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley


Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.