It’s hard to resist the humble potato in Spain. Spanish cooks and chefs have so many ways to tempt you. Patatas a lo pobre (poor man’s potatoes) has to be a personal favourite. The potato is also every bit as important to a tortilla española as the egg. If you find yourself in La Rioja, do try patatas a la Riojana. Read on for some recipes.
The Spanish conquistadors discovered the potato on their travels through South America in the 16th century. Today it’s impossible to imagine eating in Spain without, at some point, eating potatoes. I confess the potato tastes nicer in Spain. I’ve consumed more here than i ever did when living in the UK. The potato is a success story in Spain.
Never more so than with the classic serving of tortilla española. Do remember to cut your potatoes evenly so that they cook at the same speed. Go for the low starch variety of spud as they will not fall apart when frying. Here’s a simple recipe.
Ingredients:- 6 whole eggs, 4 large potatoes (peeled and finely sliced), 1 Spanish onion (finely chopped) 1 small green pepper (again finely chopped), 300 mils of olive oil, seasoning.
What to do:- Heat the olive oil in a heavy bottomed non stick frying pan. Fry the potatoes gently for about 10 minutes until they begin to soften. Add the chopped onion and green pepper and cook for a further four minutes. Using a large sieve, strain the potatoes. Mix the eggs in a clean bowl and add the potatoes. Season to taste. Then heat a spoonful of the olive oil in a frying pan and add the egg mixture. Stir with a wooden spoon and cook until golden brown on the bottom. Place a large saucepan lid over the mixture and carefully turn the tortilla over. Return to the frying pan and cook slowly until the tortilla is firm in the middle. Slide the tortilla on to a large plate. Leave the tortilla to rest for 10 minutes before serving.
Rioja is one of my favourite parts of Spain. Not just for the local wine but also for the exquisite food served in towns such as Haro. A place you must find time to stop at and sample the local food and wine. Patatas a la Riojana combines the best of both worlds. Here’s a recipe.
Ingredients:- 2kg potatoes (peeled and diced), 150 mils of olive oil, 200g of diced chorizo, 150g of diced jamon serrano, 2 diced red peppers, 1 Spanish onion (finely chopped, 2 crush garlic cloves, 1 teaspoon of paprika, 2 litres of chicken stock.
What to do:- Heat the olive oil in a large, heavy bottom saucepan. Add the chopped onion, peppers and crushed garlic. Cook over gentle flame until the onion starts to soften. Add the diced ham, chorizo, paprika and diced potatoes. Cover with chicken stock and cook gently for 30 minutes until the potatoes are just cooked. Skim off the fat that rises to the surface during cooking. Season with salt and pepper, pour into a soup tureen and serve at the table. Do not forget the mandatory bottle of Rioja to accompany this tasty dish.
