Cooking Class: Learning Tapas in Houston

A couple of weeks ago, I got a break from travel and worked from home for three weeks.  It just so happened to coincide with my mom's visit back to the States.  It was glorious!  We had such a nice visit together, and one of the best things we did was round up two friends and take a tapas cooking class at Sur La Table.  The four of us made up more than half the class, and I really think had more advanced skills than the class was designed for, but we had a ball nonetheless.  We made simple Blue Cheese and Almond Stuffed Dates, Steamed Mussels with Fennel, Manchego and Piquillo Pepper Tortilla, and Patatas Bravas.  The dates and mussels were so simple, we wouldn't need a recipe to recreate, but the tortilla and potatoes were more complicated, so I'll share the recipes here.

Sur La Table's Manchego and Piquillo Pepper Tortilla

Serves 8-10 heavy tapas party portions

4 tbsp. Spanish olive oil (I die for Mallafre rosemary or thyme olive oil)
1 1/2 lbs Russet potatoes, cut into 1/2 in. dice
1 large yellow onion, diced
8 large eggs
5 oz. jarred piquillo peppers (can substitute roasted red peppers if you must)
6 oz. coarsely grated Manchego cheese
1/4 c. finely chopped Italian parsley (tip: store in ramekin and cover with a wet paper towel to keep fresh)
2 tsp. dried oregano
2 tsp. Spanish smoked pimenton (smoked pimenton is everything)
Kosher salt and freshly ground black pepper

Place a medium nonstick skillet over medium high-heat (never put nonstick on high heat, according to our teachers) and add 2 tbsp. olive oil. Heat until hot but not smoking, then add potatoes and onions.  Cook, stirring occasionally, until potatoes are tender, about 8-10 minutes.  While cooking, lightly season with salt and pepper.  Transfer potato mixture to a medium mixing bowl and set aside, reserving skillet.

In a large mixing bowl, whisk eggs and then stir in peppers, cheese, parsley, oregano, pimenton, 1 tsp. salt, and 1/2 tsp black pepper.  Stir in potato mixture until well combined.

Return skillet to medium-low heat and add remaining 2 tbsp. olive oil.  Pour in egg mixture, spreading with a silicone spatula to coat the bottom of the pan.  Cover skillet and cook until sides are set but center is still loose, about 10-12 minutes.  Check the bottom of the tortilla to prevent burning.

Meanwhile, preheat a broiler on high heat.  Place skillet under broiler and cook until center is set.  Remove skillet from oven and slide tortilla onto a serving plate.  Serve warm or room temperature, cut into wedges.

Sur La Table's Patatas Bravas

Potatoes

1 lb Russet potatoes, peeled and cut into 1 inch cubes
Vegetable or canola oil for deep frying
Kosher salt
1/4 c. Manchego cheese, grated
2 tbsp. Italian parsley, chopped

Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees.  Place a wire rack over rimmed baking sheet and set next to stovetop.

Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8-10 minutes. The potatoes will not brown during this time.  Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain.  Let potatoes cool until ready for final frying.

Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees.  Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5-6 minutes.  Transfer to wire rack to drain and immediately sprinkle with salt.  Serve immediately topped with cheese, parsley, and brava sauce for dipping.

Sauce

2 tbsp. Spanish olive oil (remember I die for Mallafre rosemary or thyme olive oil)
1 15 oz. can tomato paste
1 tsp. sugar
1 bay leaf
3/4 tsp. Spanish smoked pimenton (everything!)
1 pinch cayenne pepper
1 1/2 tsp sherry vinegar
Kosher salt and freshly ground black pepper

Pour olive oil into a small saucepan and warm over low heat.  Add tomato puree, sugar, bay leaf, pimenton, and cayenne.  Increase heat to medium and cook until the mixture reduces by 1/4 and becomes a deep red color, about 10 minutes.  Remove from heat, discard bay leaf, and stir in vinegar.  Taste and season with salt and pepper.