I remember the night in Madrid Jonny and I thought it would be a good idea to do a tapas crawl after having many, many drinks. We weren’t yet at that “I’m so drunk I must shovel food in my mouth now” place, but were maybe a few bottles of Mahou away. It was a great idea at first, but as the drinks piled on, the tapas were looking smaller and smaller and smaller to me. This girl was getting hungry!Â But we had to soldier through.Â We had to follow the pact we had made after that bottle of rioja that we would have a drink and a tapa, then move to the next bar and have another drink then a tapa.Â We would never surrender to buying dinner that night.Â Tapas and drinks. Tapas and drinks only.
After the fourth “drink and tapa” run I began to have that feeling in my stomach. You know how it goes. The feeling that if a whole pizza was put in front of you you’d eat it all in one sitting. Or that you could die for some double crispy fries with a vat of blue cheese dressing (as a dipping sauce, of course… come on, it’s good!). Or maybe, just maybe, you’ll get to that next tapas joint only to find that the raciones are four times as large as they usually are?
Well, we stumbled upon the next bar and my prayers were answered. There on the tapas menu was everything I was searching for – a bit greasy, a bit spicy and a bit crunchy with a bit of starch and plenty of protein. Soon a rather large cazuela was placed in front of my salivating mouth containing Picadillo de Carne con Huevos y Patatas. Happy happy joy joy, happy joy joy.
Like two rabid dogs attacking a carcass, we dug in. It was amazing. A flavor sensation. But as quickly as it was put on the table it was just as quicklyÂ lapped up and in our bellies. I still remember that day well and we love to make our own version of that tapa at home. Of course, we eat it as a Saturday brunch dish instead of a drunken bar snack. We substitute the beef picadillo for minced chorizo and use the rendered fat to cook the potatoes in. Yes, not the lightest meal to start a Saturday, but you’ll definitely smile while you’re eating it (and then crawl back into bed to sleep it off).
- 2 potatoes, peeled and cut into 1/2 inch cubes
- 1/2 onion, minced
- 1 1/2Â of minced chorizo (about 4 small, dried links like Goya or 1 long one)
- 2 eggs
- 1 tablespoon Spanish pimentÃ³n
- salt and pepper
- olive oil
What to do:
- Saute the minced onionÂ in a tablespoon of olive oil for a minute and stir. Add the minced chorizo and cook on medium until fat is rendered out and the chorizo has taken on a bit of color.Â Using a slotted spoon, remove the chorizo and allow to hang out on a plate.
- Using the rendered sausage fat, add the potatoes and cook on medium or medium low until cooked all the way through – about 10 to 15 minutes. Add a bit more olive oil if necessary. Toss in a pinch of salt and pepper and the pimentÃ³n.
- In another pan, add 1-2 tablespoons of olive oil and fry your egg till desired doneness (I like mine runny).Â Assemble your plate – chorizo, potatoes and egg on top.Â Serve with a bit of grated tomato mixed with olive oil (optional).