Spanish Tapas – Chicken in Sherry Sauce and Potato, Olive & Harissa Tortillia

Posted: March 3, 2012 in Chicken, Quiches, Tarts & bakes

Carrying on with my Spanish theme, I have two tapas recipes for you. Chicken thighs in a sherry sauce and potato, olive and harissa tortilla. Before you ask what is harissa, harissa is a north African chilli paste. Generally made out of piri piri, a type of chilli. Interested in making it? Here is a recipe from SBS Food Safari I bought mine from a gourmet grocer. If you buy it I have another recipe that I’m dieing to try that I will also post once tested. Harissa has a number of different uses. You can use it to spice up olives, baste meat in or use instead of chilli powder. The amount used in this recipe is very minimal in the ‘heat’ spectrum. Mr 3 ate it. Buen Apetito!

Potato, olive and harissa tortilla recipe

Recipe By:
Serving Size: 4
Cuisine: Spanish
Main Ingredient: Potato
Categories: Vegetarian

-= Ingredients =-
Melted ; butter
500 g potatoes
1/2 cup olive oil ; 1 tbsp reserved
1 large red onion ; chopped
4 each garlic cloves ; crushed
1 cup frozen green peas ; thawed
1/2 cup Moroccan dried black olives
1 tbsp harissa
4 each eggs
1 cup cream
3 tbsp chopped coriander
1 tbsp salt
1/2 cup sour cream
1 tbsp caviar

-= Instructions =-
Preheat oven to 180°C. Brush a deep, 30cm-diameter ovenproof dish with melted butter. Line with non-stick baking paper.

Peel the potatoes, cut lengthways into quarters, then into 1cm slices. Heat the olive oil in a frypan. Fry the potatoes until crisp and browned on both sides. Drain on paper towel.

Heat the reserved oil in a large saucepan. Fry the onion and garlic for about 1 minute. Mix in the peas, olives and harissa. Remove from heat and set aside.

Lightly whisk together the eggs and cream in a bowl. Stir in the coriander and salt.
Add the potatoes to the onion mixture in the saucepan.

Then add the cream mixture and stir to combine.

Pour the potato mixture into the prepared dish.

Bake in preheated oven for 10 minutes. Reduce heat to 160°C and cook for a further 10 minutes or until set. Remove from oven and leave to stand for 30 minutes.

Turn the tortilla upside down onto a serving platter. Cover with sour cream. Garnish with the caviar. Serve hot or cold.

Chicken breast in sherry sauce

An easy to make tapa from Andalucía.

Recipe By:
Serving Size: 4
Cuisine: Spanish
Main Ingredient: Chicken

-= Ingredients =-
500 g chicken thighs
2 tablespoons olive oil
250 ml dry sherry
2 each garlic cloves
2 each sprigs of thyme
Salt, ; pepper

-= Instructions =-
Cut the chicken breasts into small pieces, about 2 inches each, and coat in flour. Peel the garlic.

Heat the olive oil in a pan. Add the meat and heat it at high temperature, season with salt and pepper and then remove from the pan.

Next add sherry to the roasting juices, add the thyme and let cook. Add the garlic through a press. Let the sauce thicken by about one-third.
Then add the chicken pieces and leave them in the sauce for about 10-15 minutes. Serve warm in a small bowl.


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