One of the most common tapas or quick bites you will come across in Spain is some form of potato omelette or potato cake. They are usually cut up into little cubes and eaten with a toothpick, or sliced in wedges if you serve them as part of a larger luncheon dish. I have always liked these potatoes, and can munch on them warm or cold. They are perfect with an accompanying plate of salty jamon or even sardines or anchovies or bacalao (salt cod). Here is a simple recipe if you would like to make them at home.
Wash and peel 4-5 medium sized potatoes and slice about 1/3 of an inch thick into discs. Slice one medium to large white onion. In a non-stick pan, add about a tablespoon or two of olive oil and saute the onions for about 2-3 minutes until translucent and even slightly browning. Add the potatoes and more oil so that the oil is roughly halfway up the level of the potatoes (they will shrink and settle). Keep this over medium heat and gently move the potatoes around to cook evenly. The potatoes should become soft and be essentially cooked after 15-20 minutes. Turn the heat to high for 3-5 minutes until the potatoes are a bit golden on the edges, but not deep fried crisp. Remove the potatoes and onions and drain them on paper towels. Season with kosher salt to taste. Add some cracked black pepper if you desire, though most recipes don’t seem to bother with the pepper, which puts little flecks in the finished product.
After about 5 minutes of draining, transfer the potatoes to a bowl, add roughly 5 large eggs, beaten. Mix gently and let this all soak in for a few minutes. Judge the volume of potatoes that you have and the size of pan to be used (best to use same pan for minimal clean-up, but I sometimes use a smaller pan to make a thicker omelette) then set the pan on high heat, add some of the olive oil left over from frying the potatoes and slide the potato and egg mixture into the pan, jiggling the pan a bit to prevent serious sticking. Turn the heat down to low-medium and cook for a few minutes.
Flip this “torta” onto a plate, add more oil to the pan, and slip the torta back onto the pan, cooking 2-3 minutes more. Remove from the pan, cool and then later cut into little cubes and serve at room temperature. Simple, easy, and done well ahead of your guests arrival for dinner or lunch…