Diana came over last night and helped me make a mini tapas dinner out of some Farmer’s Market finds, including Pimientos De Padron which Calvin Trillin writes about in his most recent book, “Feeding A Yen.” Neither of us were prepared for how spicy they were. I ate a few and thought they were fine but after Diana ate one that caused her to gargle with Clorax for relief, I ate a bigger one and had a similar reaction. What follows is a short film that highlights the three tapas we set out to make—we’re not even sure they’re tapas, we only know (with the exception of the Pimientos) that everything tasted good.


Note: That’s Diana squealing like a girl when she tries to flip the frittata. My scream is deeper and far more manly. (You can kind of hear it when I add the pimientos to the pan.)

Note #2: The recipes come from: The Craft Cookbook (for the potatoes and aioli), random online searches (for the pimientos) and Molto Italiano (for the frittata.)

16 thoughts on “Tapas”

  1. The music totally made that video! (and the frittata squeal.)

    Just recently discovered your blog and love it!



  2. I never knew you were supposed to pour out the liquid on top of the fritatta…

    and *laugh* at your pimiento shout.

  3. adam, you need to get yourself a pair of tongs. the spatula is ok for playing tag with the potatoes, but the tongs will help you stop chasing those bad boys around the pan during flipping time.

  4. I have a kinda-dumb question…what is the actual name of the Craft cookbook? (And I’ll be REALLY embarassed if “The Craft Cookbook” is the whole name! hahahah)

    The potatoes looked SO good!

  5. Doh! That’s the aioli you made in the bowl at the end. Sorry about the idiotic comment, this job is melting my brain.

  6. Wow, Los Fabulosos Cadillacs, fantastic musical choice…and Poison? Okay!

    Those potatoes looked good, I’m gonna try something like that.

  7. Yes, these all qualify as tapas.

    The pimientos are *supposed to be* spicy. That’s what makes them special.

    As for the frittata… we prefer to call it a (spanish) tortilla. & with a little patience, some technique, and a smaller pan, you can avoid the step of removing excess fluids from the surface. The technique: when the edge has cooked somewhat lift / peel it back a little with your spatula and tilt the pan so some excess liquid runs under (where it quickly cooks).

  8. I am surprised that as a cook you use such a chintzy simple stove. Why don’t you get yourself a Viking?

  9. Padrons aren’t supposed to be spicy all the time. It’s like one in ten in my experience and even then, it generally very mildly spicy. But I’ve never had any big ones, only very very small ones.

  10. Hi,

    I come from a town near Padrón and I must say that Pimientos de Padron, in general terms, should not be spicy.

    But you must buy the “real” ones, as it happens in Spain there are lost of fake brands that sale this kind of pimientos. However you must make sure that these are small!

    I hope I can travel soon to US and send you a real bag of pimientos de Padrón to enjoy!!!!

  11. There’s a saying in Spain:

    “pimientos de Padrón, unos pican y otros no”.

    pimientos from Padrón, some are hot some ar not ;-)

    They go great aside an steak or just some fried eggs.

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