This classic Spanish tapa is delicious and filling—a marvelous choice for a party hors d’oeuvre.
Why try? With the primary ingredients being potatoes, eggs, and onions, this is an economical way to keep your party guests happy.
Food Byte: May be made a day in advance (bring to room temperature before serving).
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- 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
- 1 Pre-heat oven to 375F.
- 2 Heat two tablespoons olive oil over medium heat in an 8" ovenproof skillet (preferably non-stick). 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.
- 3 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.
- 4 Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.
- 5 Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.