While in Barcelona, Spain we enjoyed many tapas that we’d never tried before and one particular tapa was the Potato Omelet. Now you know that I am not a huge potato eater, but for some reason I really wanted to try it. The starch in the potato makes for a very dense and slightly chewy omelet, which was usually served as a small cube, sometime with bread but most often not.
Now that we’re home, I’ve experimented with other ‘fillings’ for this simple treat and yesterday I think I hit the jackpot. I made this little hors d’œuvres with a shallot, finely diced chorizo and a sliced mushroom. What made it hit the jackpot for me was the texture and because I wasn’t using a potato in this version, I needed to add something to help thicken the egg. I remembered Sissi’s recipe for a Korean Pancake (which I thoroughly enjoyed) and she added corn starch to the egg batter to firm it up. So that’s exactly what I did. Thanks Sissi. It made eight 2.5cm squares (1″) that were tasty and incredibly easy to make. You can even make it in advance and reheat.
Chorizo, Shallot and Mushroom Omelet Tapa
Ingredients:
- 1 whole egg and 1 egg white
- 1 tbsp corn starch
- 1 mushroom, sliced about 2mm thick
- 30 g finely diced chorizo (I didn’t add extra salt as I find Chorizo salty enough)
- 20 g finely chopped shallot
Directions:
- Preheat oven to 350°F.
- Beat the egg and white together, add the corn starch and beat until all the lumps have disolved.
- Generously grease a small loaf pan 7cm x 13cm (2.75″ x 5″) or 200 mL (3/4 cup size).
- Add the chorizo, shallots and mushrooms and make sure they are distributed evenly in the pan. Pour the egg batter over it and tap a few times so that it reaches under and over all the inclusions. Bake for 30-40 minutes or until egg is entirely set. You may serve immediately or cool completely and reheat this mixture prior to serving.
And definitely don’t let my ingredient mix stop you from trying something you have on hand…for example, ham and gruyère cheese!
The possibilities are definitely endless. I do hope you enjoy this snack.
[…] may recall that I made a version of this recipe in November 2012 but had an unfortunate accident when the entire omelette slid out of the […]
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How cute and tasty are these little bites! These would be a great tapas option. I would definitely enjoy these as an appetizer with drinks too. The chorizo with the mushroom has to be fabulous. 🙂 Now eating this alongside the Mediterranean would make things even better. Have a great week Eva!
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Thanks Kristy, it’s an easy and quick appi to throw together with minimal ingredients. Perfect for the holiday entertaining season.
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Hi Eva, I have to admit that I’d be eating that potato and bacon omelette for sure. Some people might think it’s disgusting but to be honest, I don’t care – I’m not gonna waste good food. Sidewalks and public areas are a bit different, but if it’s my own apartment I know what’s been there, I try to keep it clean – scoop up the bits which still good and you’re good to go 😉
I love potato omelet – I have some Spanish colleagues and it’s a common thing for them to make when we meet. I love the look of your chorizo, mushroom and shallot one – really nice… Must make a great tapas, or equally carve off a great slice of it and have it for lunch – yum!
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That’s such a guy response, Charles!
If never tried the potato omelet before and I really like it! The tapas worked out very well.
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Looks so amazing!
xx
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Thanks Nicole, welcome to my blog. I’ll check out yours now.
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I love how creative you are with tapas Eva. I would have never thought of the corn starch so thank you for that tip
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Thank you kindly Sawsan, the cornstarch really firms up the egg so it’s very easy to skewer with a toothpick.
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I loved the tapas when I went to Spain! Yum.
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Thanks Ilan, we really enjoyed them in Spain too!
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I love tapas because sometimes just a bite or two is all I want.
I’ve decided that the 3-second rule gains more importance the hungrier you are and if nobody is looking.
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Thanks Maureen. I guess it’s how severe the fall is!
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Both your omelet tapas look like wonderful bites, and the chorizo, mushroom and shallot one is just beautiful! I make frittatas all the time, and yet never thought about making a tapa out of them…what a great idea, and yours look light and maybe even too easy to eat! 😉
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Thanks Betsy, that’s the danger about everything good, isn’t it?
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I love how you shared the results of your experimentations with us Eva! Now cornstarch, that’s an interesting one. It looks like the perfect party food 🙂
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Thank you ever so much Lorraine. They were difficult to resist, that’s for sure.
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My girlfriend was asking about some appetizers.. and I am thrilled to see a few while blog reading today. These look like the perfect little “popper” for dinner parties.. and I love that they’re actually quite healthy at the same time. You’re so right, the possibilities with this one are endless.
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Thanks Barbara, you should tell your girlfriend about the devil’s on horseback, they are ALWAYS a major hit at cocktail parties. https://kitcheninspirations.wordpress.com/2012/02/06/new-england-bacon-wrapped-scallops/
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I’ve done scallops but not dates.. I’ll let her know:) Thanks!
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The dates are awesome with the slightly salty bacon.
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Eva, that is so clever to use cornstarch to thicken the omelet. Love this idea for a weeknight meal…and you know how we like chorizo. Well done!
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Thanks Barb, you may find it a little dense as an actual omelet but it works very well for these little appi’s!
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Your chorizo omelet is beautiful, Eva. Perfect cubes of colour and flavour set off on your white plate. I’m sure the ham and gruyere was great too though not ‘quite’ as dramatic visually. 🙂 I’m sorry about the potato and bacon version that ended up on the floor. No… I wouldn’t have been tempted to ‘rescue’ it either.
A small glass of sherry and your tapas. Can life get any better?
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Thank you Maria for your lovely compliments. That Sherry sounds perfect!
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My husband would have been there to clean it up before the dogs. He keeps our kitchen floor spotless you see. Eva the tapas are intriguing just as always. I love the fact they can be served in neat cubes.
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Lucky you Zsuzsa, I used to have a cleaning lady who was so meticulous but not recently!
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I could have a platter of your omelet tapa right now. Served with a salad, that’s a meal. Was thinking, hmmm, may be topping with carpaccio of fresh fig.
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What a great idea, Norma! The sweetness of the fig would go great with either one of these tasty little morsels.
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Wow, that looks great. The dogs would eat the one on the floor in 1.2 seconds, including travel time.
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There goes the ten second rule, Greg! Do they even taste what they eat, or just open and swallow?
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I love potato omelet – one can never make enough of it when living with a Spanish person! Your variations look divine, I love the combination of chorizo and shallots! And gruyere… mmh
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Welcome to my blog, and I hope you are able to check out my other tapas parties. I look forward to seeing your recipes. I also post a few healthier Hungarian recipes and and old family favourites. Now I shall pop over to your blog.
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I definitely will! And welcome to my blog as well 😉
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Thanks
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Tapas are perfect when entertaining and your little omelet bites look delicious.
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Thank you ever so much Karen.
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Awesome tapas, Eva. They would make a fine breakfast for me.
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Thanks Angie, true, it would make a lovely breakfast too.
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I love the variety of delicious tapas my friend 😀
Your spread looks awesome!
Cheers
Choc Chip Uru
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Thanks CCU, it was quite enjoyable.
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I love how you’re always doing tapas. I’m becoming a huge fan. What a gorgeous looking platter filled with so many varied treats. I love your version of the potato stack xx
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Thanks Charlie, they worked out very well and were so easy to put together and quite different than what we’ve had before.
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Eva, I am a huge fan of tortilla (which by the way is extremely difficult to make so that it’s not “stuffy” or chewy; my Spanish friends practice for years before achieving a decent result and I must say I ate only once a really good, light (only in texture!) tortilla), but your omelet looks fantastic too! I would compare it to the Italian frittata! I often do it with different fillings and bake it in the oven. Adding corn starch is a very clever idea! Thank you so much for mentioning me and my blog. I’m glad you found the starch is in the Korean pancake useful.
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Thanks Sissi. The Spanish Omelets we had were dense with potatoes which have it that starchy texture. Because I’d never had it before, I wouldn’t know what a good one or bad one would taste like! I like how cleanly you can slice it into little cubes!
The mention was my pleasures.
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