Host an Oscar Night Tapas Party! - Jorj Morgan
Garlicky Shrimp and Shishito Peppers, Gazpacho Soup with Guacamole, Croquetas De Jamón, apple peach rum margaritas, tortilla recipes, Oscar Night Party, Spanish tapas, appetizers
Spanish tapas, croquettas, tortilla recipes, apple peach rum sangria
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Host an Oscar Night Tapas Party!

The Oscars are all about glitter, glamour and gowns. If you are looking to bring a bit of the Oscars home to your friends and family, don your most resplendent gear and turn your home into a RED CARPET PARTY. Choose a theme that allows you to prepare all the yummy dishes in advance, so you’re dressed-to-kill in time for the opening act.

One of my favorite do-ahead party themes is a Tapas Party. Why tapas? Wellllll…..You can make the dishes in advance and offer a huge variety to satisfy your guests for the entire show! Tapas are the small bites served in the restaurantes and tabernas in Spain. Patrons travel from tavern to tavern, sampling the specialties of each chef. For this party, we’re going to offer all those specialties on one buffet table.

To set the scene, create a tablescape using brightly colored flowers in small vases of various heights. Add bowls of fresh peppers to highlight the spice of the evening. I like to use small chalkboards to identify each dish, so that your guests can choose easily. Set a tower of small plates on the table, encouraging each pal to take just a little taste of each dish you’ve prepared.

And don’t forget a specialty cocktail! My favorite for this party is Sangria. I marinate a diced apple and peach in rum overnight. Then I place the marinated veggies into a large pitcher and cover with equal parts rosé wine and orange juice. Chill in the fridge for several hours (before the party!!) and pour over ice.

And, the envelope please!

Here are a few of my favorite tapas party dishes, taken from blogs that call for recipes during the most festive times of the year! I finish off with a recipe for the star dish, TORTILLA ESPANOLA!

Garlicky Shrimp and Shishito Peppers. Cook slices of garlic in olive oil over low heat until the garlic is just golden. Remove the garlic and use this oil to cook shishito peppers and jumbo shrimp until just opaque. Serve the shrimp at room temperature.

Gazpacho Soup with Guacamole. Prepare your favorite guacamole and your best gazpacho soup. My new favorite gazpacho adds a roasted beet that gives the soup a rosy red color. Place a scoop of guac into the bottom of a martini glass. Cover with gazpacho. Garnish with a dollop of Greek yogurt or sour cream.

Croquetas De Jamón. I love these little fried bites of ham and cheese. Well, not just any ham and cheese. These blend famed, Iberian ham (you can substitute with smoked ham) and Manchego cheese into a rich, creamy béchamel sauce. You can make them days in advance and finish them in a fryer, or fry pan hours before the party. Keep them in a warm oven and serve at room temperature.

Tequila Spiked Berry Shortcakes. Nothing says winner like berries spiked with tequila and served over sweetened biscuits with a scoop of lime sherbet and a dollop of freshly whipped cream.

Pisto. For your veggie loving friends, this is the perfect dish. Simply sauté onions, garlic, peppers (hot and sweet) with eggplant and zucchini. Stir in diced tomatoes, a little veggie stock and season. Garnish this veggie stew with fresh parsley.

Tortilla Espanola…in progress!

A staple on most tapas menus, this torte is a reminiscent of potatoes gratin and potato frittata. Thinly sliced potatoes are fried, then gently tossed in beaten egg and finally cooked in a shallow sauté pan. You have to flip the torte halfway through cooking, which is just a tad tricky, but not impossible. Keep the torte warm until your ready to serve. It’s perfect warm and at room temperature.

Tortilla Espanola
(Potato Torte)
Serves a crowd
40 Minute Cuisine

Kinda like potatoes au gratin, but more like a potato frittata; this torte is a yummy comfort food, perfect for your tapas buffet table!


5 to 6 medium Yukon Gold potatoes
2 teaspoons kosher salt
Vegetable oil for frying
2 large yellow onions, diced, about 3 cups
6 large garlic cloves, peeled and minced, about 3 tablespoons
6 large eggs, beaten
1 teaspoon kosher salt
½ teaspoon coarse black pepper
Chopped, fresh parsley

Use a mandolin or very sharp knife to slice the potatoes into thin rounds. Place the potatoes into a colander and toss with salt. Pour enough oil to come halfway up the side of a deep skillet. Heat the oil over medium high heat. You will know that the oil is ready when you place the end of a wooden spoon into the oil and you see bubbles. Fry the potatoes in the oil until they are tender in the middle and just beginning to brown on the edges, about 5 to 8 minutes. You can do this in batches, so that you don’t crowd too many slices into the pan. Use a slotted spoon or wire skimmer to transfer the potatoes onto a paper lined baking sheet.

Carefully add the onions and garlic to the oil. Lower the temperature to medium low and cook until the onions are soft and beginning to turn golden, about 5 to 8 minutes. Use a slotted spoon or wire skimmer to transfer to the baking sheet holding the potatoes.

Remove the skillet from the heat and carefully pour all but 2 tablespoons of the oil into heat resistant bowl. (When cooled, you can strain and re-use the oil for another recipe.)

Place the eggs into a large bowl using a fork to blend. Gently slide the potatoes, onions and garlic into the bowl. Sprinkle with a bit more salt and pepper and gently blend trying not to break the potato slices.

Heat the oil in the skillet over medium high heat. Pour in the potato and eggs using a spatula to spread evenly in the pan. Cook for 30 seconds to brown the (soon to be top) of the torte. Reduce the heat to medium low and cook until the center is set, about 5 to 8 minutes. Use the spatula to gently loosen the edges from the pan as it cooks. Shake the skillet to make sure the center is setting. Turn off the heat. Take a plate, that is larger than the skillet, and place it upside down over the skillet. With one hand on the plate and the other on the skillet handle, invert the pan so that the torte comes out and onto the plate. There might be a little loose egg around the edges. Use your spatula to scrape any bits back into the torte. Gently slide the inverted torte back into the pan and turn the heat to medium. Cook until a tester inserted into the center of the torte comes out clean, about 5 to 6 minutes more. Garnish the torte with chopped, fresh parsley. Transfer the torte to a clean platter and keep warm. The torte can be served warm or at room temperature.

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