On a freakishly warm night this past spring, we dragged the family (our ten-year-old, our Samba-wearing eight-year-old, and our vegetable-hating five-year-old nephew) to Boqueria, a tapas restaurant in Soho. The reservation was at the Chuck E. Cheese-ish hour of 6:00 p.m., but the place, thank God, was full–and not with a bunch of other families, either. Our host took us to a high table with high stools on one side and a banquette on the other. He asked if we wanted menus, or if we were interested in sitting back and taking our chances. Since we like to think we’re past the phase where one of us has to escort a kid to the bathroom or take a tantrum-quelling walk around the block, we took our chances.
An open kitchen let the kids watch the staff crank out dish after dish until almost 20 little plates were vying for space on our long, happy table. Caught up in the energy, the drama, and the sense of surprise, our gang would’ve tried anything that night. In fact, they pretty much did: squid, Idiazûbal cheese, two kinds of ham, crisp potatoes with a smoky sauce and garlic mayo, fluke crudo with hazelnuts and grapefruit, rabbit (gulp) paella, lamb toasts with salsa verde, flatbread pizzas with mushrooms, and something with ramp pesto that we can’t remember because by the time it arrived our brains were officially overloaded.
True, our nephew eyed the crudo as if it might hurt him, and the Spanish tortilla barely got the shot it deserved, but one look at all the adventurous little fingers sampling whatever landed in front of us, and we claimed victory over boring kid dinners everywhere. These new flavors were embraced, free of parental nagging or pressure (the veggie-phobe even scarfed down a mushroom pizza). Something tells me there’s a lesson in there we can take home. —Andy & Jenny
Tortilla Española
This adaptation of the tortilla española from New York’s Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don’t worry: Use it to make a garlicky mayo to serve alongside.
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4″ slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving. Tortilla is delicious at room temperature or chilled, right out of the fridge, the next day.
This post appeared in Bon Appetit’s October 2012 Issue (The Restaurant Issue). Andy and I write a bi-monthly column for BA called “The Providers.”
Photo for Bon Appetit by Christina Holmes.
Very cool! Tapas is always a good bet for our kids, too. Our traditional Sunday dinner has become a spread of meats, cheeses, olives, fruit and roasted veggies from our favorite small, local grocer. My favorite part is watching the seven and ten year-old step up to the cheese counter to place their own order. “We’re really liking Spanish cheeses lately. What have you got?”
This post gets me thinking that this strategy could easily be adapted to other meals. Perhaps a tutorial on how “Tapas-o-fy” more traditional meals is in order?
Tara – I think that is a great idea, if only so I can use the word “Tapas-o-fy” as often as possible. Thanks for writing.
I spent the month of May in Spain walking the Camino de Santiago with a group of students from the college where I work. This post made me feel homesick for Spain! Such great food, and I love the tapas style of eating. Lots of creative combos, enough to make you feel full but not stuffed. And the wine…don’t even get me started. Now I want a tortilla!
I know this is a cooking blog, but on the topic of NY restaurants… we are headed there with the family in October. Do you have other recommendations where we can eat with our 2 boys (6 and 4) that will be something we can enjoy but they won’t be completely out of place?
BTW – made the taco soup from the book last week and at least one kid ate it – and he never eats soup. I consider that a major win so thanks! The other just ate the shredded cheese, but that’s a whole other issue…
Thanks Sari. Helena – Look for a New York themed post coming up shortly!