It came to me in a dream, or while somebody was talking and I failed to listen. Sometimes I drift of and think of food. Tapas Tuesday. I love a good alliteration, or just an alliteration. Everything is catchier in an alliteration. Mamma Mia and Manic Monday were not popular because they were the greatest songs, right? I might be wrong, pop music is not exactly my genre.
Anyway, I love tapas. I’m Spanish and I love Spanish food, no big deal. I know you will probably be groaning right now. Going out to eat tapas is really expensive for very small portions on a big plate. To be fair Spanish Serrano ham and Manchego cheese are expensive even if you buy them at the store. I find the idea of going out to eat tapas at a restaurant hilarious, because originally they were a genius marketing scheme of the bar industry. If you went somewhere for a drink, they’d serve you a little something to eat. This way you stay longer and you don’t get drunk so quickly, therefore ordering more drinks. Perfect vicious cycle. It was almost capitalism at its peak, until they started charging you for the tapas with your drink and then they invented tapas restaurants.
Let me tell you something, save yourself the money and make a few tapas at home. It will be so much cheaper. So I figured every Tuesday I’ll give you a simple little recipe to start your own tapas fiesta at home. Last week I figured out how to make a healthier way to make Patatas Bravas – no need to fry anything. Coming fresh out the skillet they are surprisingly crispy on the outside and soft on the inside. I hate soggy potatoes, don’t you? Since I started making these, I have made them at least six times. They make a wonderful side dish because they go with everything and don’t even need a sauce (though you can serve them with some aioli or guacamole). So let’s get started – you can have fresh patatas bravas ready in 20 minutes, if you’re fast with your kitchen knife. Enjoy and have a nice day.
Skillet Roasted Patatas Bravas
Ingredients for one medium skillet:
3 medium potatoes*
- Peel and cube your potatoes. Pat them dry with a tea towel or a paper towel.
- Toss them on a little olive oil, just enough to keep them from sticking on the plate.
- Put them on a microwaveable plate in a single layer and put them in the microwave on 800 Watts/Maximum Heat for 7-10 minutes. They should give in when you squeeze them with your finger, this way they won’t take too long in the skillet.
- Put a little oil in a skillet and put it on high heat. When the oil is hot and put the potatoes into the skillet. Toss them in the skillet until they are golden.
- Sprinkle them with salt to taste.
*If you add more potatoes to one skillet, they won’t crisp up. Work in batches when making more or use a big electric pan.