Best Weeknight Spanish Tapa

Spanish Tortilla Tapa

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

The Spanish Tortilla is nothing like a Mexican Tortilla. It is more like a potato and onion frittata. It's the quintessential comfort food of Spain. This recipe turns it into a fun tapa with crispy prosciutto and lemon allioli. Enjoy with your favorite Bokisch wine!

Ingredients

4 Yukon Gold potatoes
1 yellow onion
6 Eggs
Olive oil (regular, not virgin)
Sea Salt
Lemon Allioli
2-3 Prosciutto slices

Instructions

To make the Spanish tortilla…
Heat one cup of olive oil in a large frying pan.
Peel and thinly slice the potatoes and onion.
Fry the potatoes on medium heat until cooked through and slightly golden on the edges. Add the onion until soft but not browned.
In a separate bowl, whisk 6 eggs and 1 tsp salt.
Drain potatoes and mix them thoroughly into the eggs.
Heat 1 Tbsp of the left-over olive oil in an 8 inch non-stick skillet. Add the potato-egg mixture and cook on low heat without stirring for about 3 minutes. Shake the pan to loosen the bottom so it is ready to flip.
Put a plate of equal size on top of the skillet and in one move, flip the tortilla and slide the uncooked side back into the skillet. Let cook another 3-4 minutes and flip onto a serving plate
To make the Tapa….
Mix in a little fresh lemon juice into your allioli.
Fry the prosciutto slices in a little olive oil until crispy. Drain on a paper towel.
Cut the cooled tortilla into squares. Save the round edges for a snack!
Top each piece of tortilla with a dab of allioli and a piece of fried prosciutto

Notes

The easiest way to flip a tortilla is to get yourself a Tumba Truites ceramic plate with a handle on one end. It really helps. I usually flip my tortilla over the sink just in case of a slip up!

When it’s eggy like this on top and loose on the bottom, you can shake the pan and it will feel ready to flip!

Nadia was watching and hoping that I would mess up and it would flip onto the floor!

Gently tear the crispy prosciutto into Spanish flags to place on top of the lemon allioli.

I used some Hawaiian black sea salt to sprinkle on top.

I honestly love this picture and the way the colors of Spanish ceramic plate I bought in the town of Miravet tie into our label artwork of the Xarel-lo!