How to Cook Tortilla Tapas with Mojo Picon

Yields: 16

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients needed to make Tortilla Tapas with Mojo Picon:

For the tapas:

• 3 medium potatoes, peeled and thinly sliced
• 2 large bell peppers, quartered, seed removed and finely sliced
• 2 garlic cloves, crushed
• 1 onion, finely sliced
• 6 eggs, slightly beaten
• Handful of fresh flat leaf parsley, chopped
• ½ tsp dried chili flakes, crushed
• 3 tbsp olive oil

For the dipping sauce:

• 2 white bread slices, crust chopped off and torn into quarters
• 4 red bell peppers, dried
• 4 garlic cloves, peeled and sliced
• ¼ cup chicken broth
• 2 tsp red pepper flakes
• ¼ tsp ground cumin
• 1 cup extra virgin Spanish olive oil
• Splash of sherry vinegar
• Coarse salt to taste

Cooking instructions for Tortilla Tapas with Mojo Picon:

• Warm up your oven to 220 degrees C.
• Drizzle a couple of tbsp oil in a skillet and wait until it turns hot over moderate heat.
• Throw in the onions as well as the potato slices and sauté them for about 20 minutes, stirring often, until the potatoes are cooked through.
• Add the peppers as well as the garlic into it and continue to cook for another 5 minutes or until the former becomes fragrant.
• Adjust the seasonings and set aside for about 5 minutes to cool.
• Whisk in the beaten egg until well mixed and sprinkle the chili flakes over them.
• Add the parsley and stir them all together until they are distributed evenly throughout the mixture.
• Let it rest for about 5 minutes and heat a non-stick 20 cm square pan for about 5 minutes in the oven.
• Grease the hot pan with a lashing of oil and fill it up with the egg mixture.
• Bake it in the oven for about 15-20 minutes and check its doneness by pressing the surface gently.
• Cook it for another couple of minutes in case you still find it runny and then take it out of the oven.
• While the tapas cooks, immerse the dried pepper in warm water and soak for about 10-15 minutes or until it softens; drain and chop off the stems.
• Dump it into the food processor, along with the sliced garlic, cumin, pepper flakes as well as a dash of salt.
• Pulse them into a smooth paste while pouring in the olive oil in a steady stream, until all of it is incorporated into the paste.
• Add splashes of water into the paste, alternating with the bread chunks, while running the processor, until they blend into a thick sauce.
• Whisk in a couple of tbsp sherry vinegar and pour it into a serving cup; set aside.
• Set aside to cool for about 5 minutes and flip it over onto a board.
• Slice it into bite-sized squared and serve alongside the prepared dipping sauce.

Image credit: Wikimedia Commons

Last Updated on February 14, 2013 by