Top Notch Tapas for Holiday Gatherings
European happy hours and American holiday gatherings have one important thing in common: there’s always something to nibble on.
Unlike happy hour in the United States, where beverages tend to stand alone, European hosts would never serve drinks without something to snack on. Nuts, olives, cheeses … there are plenty of delicious tidbits found throughout the continent. Americans generally only put out a spread in November and December, when the bounty of Thanksgiving, Hanukkah, Christmas, and Kwanzaa come together in a glorious feast of finger foods.
This year, I’m taking my holiday hosting inspiration from Spain. Many Spanish tapas are specifically designed to be made in advance and enjoyed at room temperature, which is perfect for a holiday open house, an office break room spread, or a lazy brunch when guests are eating at their own pace.
One of my favorite Spanish tapas is the classic tortilla. Many of us think of the very thin flatbread made of corn or flour when we hear the word, but a tortilla in the Spanish language is really any round, flat cake. In Spain, the tortilla you’ll enjoy most often is made with thinly sliced potatoes and egg that are cooked into a kind of omelet.
Tortilla española are served at room temperature, cut into wedges and often accompanied by a side of mayonesa limon (mayonnaise with lime). Some tapa bars in Spain showcase huge tortillas that are two or three feet in diameter before being sliced into squares and served to patrons with toothpicks.
There are two tricks to making the perfect Spanish tortilla. First, the potatoes must be thinly sliced and cooked without browning before they are added to the eggs. Second, you must master the flip that allows you to cook both sides of the tortilla evenly. I’ve come up with a trick for thinly and evenly slicing the potatoes without either a chef’s knife or a mandoline, and I’ve scaled back the recipe to a size that’s easy to flip and cook to a beautiful, lightly browned finish.
Since a Spanish tortilla is perfect at room temperature, it’s a great dish for a leisurely brunch when your guests are eating at their own pace. Serve it with some crusty bread and a fruit salad, and you’re done. It’s also an ideal dish to take to an office potluck, since you’re supposed to make it in advance anyway. It makes a nice balance for all the sweet dishes your coworkers will inevitably bring.
And if you’re hosting a holiday open house, then go all out with small squares of the Spanish tortilla on toothpicks served alongside some good olives, Marcona almonds, cured Ibérico ham, and a nice Spanish cheese, like Manchego. Whip up a batch of sangria as your house cocktail, and you’ll have the most popular menu on the holiday party circuit.
This week’s subscriber exclusives: You already have my favorite sangria recipe, Monchi’s Colombian Sangria. Sometimes, though, I just want one glass instead of a whole pitcher. And I want it to be quick and easy to make. Enter Quick Sangria, which simplifies things in a fairly traditional Spanish way. And who’s to stop you from enjoying it by the pitcherful if you want?
If I’m serving Spanish tortilla for a brunch or a cocktail party, I like to add Spanish Salmorejo Tomato Soup to the menu. It’s another make-ahead dish that’s meant to be served cold, and you can set it up with a garnish station for guests or put it in little cups or even shot glasses as an elegant hors d’oeuvres. Tapas for the win!
Spanish Tortilla de Patata (Spanish Potato Omelet)
There are two tricks to making the perfect Spanish tortilla. First, the potatoes must be thinly sliced and cooked without browning before they are added to the eggs. I’ve come up with a trick for thinly and evenly slicing the potatoes without either a chef’s knife or a mandoline: use a cheese slicer. Once the potatoes are peeled, the cheese slicer makes quick work of thin, even slices. As always, though, watch your fingers — especially your knuckles — when you’re using a sharp kitchen tool.
Second, you must master the flip that allows you to cook both sides of the tortilla evenly. I’ve scaled back the recipe to a size that’s easy to flip and cook to a beautiful, lightly browned finish. You’ll want to use a nonstick skillet rather than cast iron, no matter how well it’s seasoned, because cast iron is too heavy to flip easily and evenly.
If you’re feeding a larger crowd, I’d recommend making several smaller tortillas rather than a single bigger one, at least until you master the flip.
1 lb. potatoes, peeled and thinly sliced
1/4 cup olive oil
1 tablespoon onion, minced
3 eggs
1/2 teaspoon salt
In an 8-inch nonstick skillet, heat the oil over medium heat. Add the potatoes and cook for 10 minutes, turning frequently. The goal is to cook them through without browning them. Add the onion and cook until the potatoes are tender (approximately 10 more minutes). Remove from heat.
In a medium bowl, whisk together the eggs and the salt. Use tongs to remove the potatoes from the skillet and add them to the beaten eggs, allowing most of the oil to remain in the skillet. Turn the potatoes in the egg to coat them thoroughly.
Return the skillet with the oil to medium heat. Add the egg and potato mixture and cook for approximately three minutes, shaking the skillet gently to keep the tortilla from sticking.
Cover the skillet with a flat plate and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet to cook on the opposite side for approximately three minutes or until it is lightly brown and just cooked through.
Slide the cooked tortilla onto a serving plate and cut into wedges or squares. Serve at room temperature. Serves three to four as an entrée or six to eight as a tapa.
For $5 a month, you can get an additional weekly issue of Around the World in 80 Plates that includes bonus recipes not available to the public.
This week’s subscriber exclusives:
- Quick Sangria: You already have my favorite sangria recipe, Monchi’s Colombian Sangria. Sometimes, though, I just want one glass instead of a whole pitcher. And I want it to be quick and easy to make. Enter quick sangria, which simplifies things in a fairly traditional Spanish way. And who’s to stop you from enjoying it by the pitcherful if you want?
- Spanish Salmorejo Tomato Soup: If I’m serving Spanish tortilla for a brunch or a cocktail party, I like to add salmorejo soup to the menu. It’s another make-ahead dish that’s meant to be served cold, and you can set it up with a garnish station for guests or put it in little cups or even shot glasses as an elegant hors d’oeuvres.
