This could be eaten as a side dish, used to bed grilled steak or chicken, or serve on rafts of grilled toast as a tapa. As a tapa, have some olives, cubes of cheese, and chilled sherry, white wine, or beer handy. For this dish, use a milder Spanish for French style olive oil for best results.
INGREDIENTS:
3-4 Bintje potatoes, cut into 3/8ths-inch cubes 3-4 cups padron chilies, stems cut off 4-6 scallions, whites only, cut into ¼-inch slices “Filets” from 2 large tomatoes (see recipe on site for making tomato filets), cut into ¼-inch or smaller dice Salt and pepper to taste Olive oil as needed, preferably SpanishMETHOD:
Bring a large pot of water to a boil, then salt it liberally. Add the potatoes to the boiling water and cook just until the potatoes are getting tender enough to no longer be called raw. Drain the potatoes, shaking out the excess water, and transfer them to a steel bowl. Drizzle well with oil and toss to evenly coat. Season with salt and pepper.
Heat a large sauté pan over medium-high heat. When quite hot, coat the bottom of the pan with 1/8th-inch oil and beg hot. When hot, add the potatoes to the pan and cook until they are golden all over and crisp. Use a slotted spoon to remove the spuds from the pan to a bowl, allowing the oil to drip back into the pan.
When all the potatoes are cooked, be sure there is a good coating of oil on the pan bottom. Heat until just about smoking, and add the padron peppers. Shake and stir as needed to brown and blister the peppers all over.
Remove pan from stove, lower heat to low. Remove peppers to a cutting board and chop coarsely.
Return pan to heat, and sauté scallions just until translucent. Return all the cooked vegetables to the pan, season with salt and pepper and turn off heat.
Top with the diced tomato filets and they are ready to be served.
Chef’s Notes:
If using as a tapa, line a plate or shallow bowl with grilled or toasted bread and spoon some of the sautéed vegetables over before topping with the tomato dice. You could put a spoonful down on a plate and then put a grilled steak or chicken breast on top, or serve atop a helping of herbed rice.
Serves: 4
Source: Chef Andrew E Cohen
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