WhaT is a TaPiTa?

Tapitas are small little appetaizers typical from the Spanish cuisine. Tapitas can be served cold, warm or hot. Spanish people combine it with a cold beer,  glass of wine or delicious Sangria.

There are thousands of different type of tapitas, in some places the restaurant invites the client for the appetizer and different territories have they own typical tapas. Tapas can be really elaborated and a sign of sophisticated cuisine but also, in other cases can be more casual. People stand up and move while they are eating and having conversation. Spanish people are also well know for taking long meals, socialize while eating and good at the wine tasting.

Today I will post about one of my favorite tapas. It is typically just from Barcelona, Catalonia and it become really popular around Spain and Europe. They served different in Madrid, capital of Spain. It is really easy to make. You also can eat it for lunch with two slices of  baguette (bread) called bocadillo, which is the spanish name for sandwhich.


  • 6-7 medium potatoes, peeled
  • 1 whole yellow onion
  • 5-6 large eggs
  • 2-3 cups of olive oil for pan frying
  • Salt to taste

Note: the traditional omelet is with potatoes. But there are other variations: cheese, ham, chorizo “type of Spanish sausage”, green pepper…




First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.


Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.


Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn’t stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over.

Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn’t stick to the bottom, until it has set all the way through.









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