I woke up at 6:30am today to help my company set up at a tradeshow. Which involved getting all our materials into an SUV that drove us into Manhattan and doing a little bit of running around the city. So what did I make for dinner? A tapas feast.
Inspired by Katie Davies’ post from a couple of years ago, I made lamb with beer and roasted garlic, slow roasted tomatoes, and tortilla espanola.
Katie has the actual recipes and ingredients on her site, but below is the order in which I did things. I find it helps to explain things this way – cooking multiple dishes requires timing and thought, and I have learned this skill from previous dinner parties that I’ve hosted. Now I can just do it in my head.
You shouldn’t be intimidated to try stuff like this – I would use Google calendar to schedule everything, from shopping for which ingredient (I’d space it out over a few days so I didn’t have to lug everything home) to prep, to cooking actual dishes. Use whatever works for you!
1. Start with the tomatoes. Preheat the oven to 250 degrees and slice tomatoes in half, crosswise. Place them in a baking dish and fill with about a quarter inch of olive oil. Salt and pepper them well and add some fresh basil to the dish, placing them in the oil. Put it in the oven for 1.5 hours. You can add your garlic into the oven at this point as well, but take them out after about 30-45 mins.
2. Start slicing your potatoes and onions. I used Yukon golds and a medium yellow onion. Slice them up thinly, then heat some duck fat (olive oil is okay too, I guess) in a 10″ nonstick skillet and saute the onions. Add the potatoes, season with fresh ground pepper, kosher or sea salt, and hot paprika. Saute, making sure the potatoes aren’t sticking to each other, for about 20 minutes. Meanwhile, beat 4 eggs in a large bowl. When the potatoes have fully cooked (they’ll look less white/opaque), add them to the beaten eggs and mix.
3. Meanwhile, salt & pepper your lamb chops, then brown them quickly. In a separate bowl, mash the roasted garlic and add beer. I used Steen Bruge dubbel ale after doing a little research for beer + lamb pairings. The tomatoes should be done about now so take them out of the oven and turn it up to about 375.
4. In the pan you used to brown the lamb chops (I used a large oven-safe skillet) add the beer and garlic mixture, and then the lamb chops in a single layer. At this point reheat the potato-onion pan and add oil, enough to coat the bottom. Over medium-low heat, add the potato-onion-egg mixture.
5. Ready the tomatoes – grate the cheese on top and add more fresh basil.
6. Put the lambchops in the oven. Mine is small so they went on the oven rack, and then I put the tomatoes back in, on the bottom portion of the oven. Check the tortilla and make sure it’s not sticking to the sides of the pan. You can jiggle the pan a bit, and when it seems semi-solidified (ie: it won’t fall apart if you try to move it) use a large plate and cover the pan. Flip it over so the tortilla is now on the plate, then slide it back into the pan and continue cooking it.
7. At this point everything should be getting done at the same time. You can take the tomatoes out of the oven after about 6-8 minutes, then the lamb. To serve, a wedge of tortilla, lamb chops, and a tomato half.
8. Drink with the leftover beer. Duh.