This is one of the irresistible dishes of Spanish cuisine, with its intense paprika aromas and its soft and delicate texture, perfectly combined with the potatoes. As tasty as the wine that pairs it. With its fruity profile, this Malbec-Syrah blend will highlight the sobrassada and the paprika aromas, whereas its tannins will be responsible for cleaning the mouth. A fresh and fun wine, ideal to start a meal with friends.
Wash and peel the potatoes. Cut them into thin slices (Spanish style). Cook them with olive oil in a pot at medium-low heat, take them away, and leave them in a colander for a few minutes to remove the excess of oil.
Meanwhile, cut the onions thinly and cook them in olive oil with the crushed garlic cloves until translucent.
Put the onions with the potatoes, season with salt and pepper, and mix with the previously beaten eggs. Add the chopped parsley and let stand for 1 hour in the refrigerator.
Heat a small frying pan with a tablespoon of butter and a dash of olive oil. Add the mixture into the very hot frying pan, and cook for a few minutes until a crust forms. Reduce the heat and cook for a few more minutes. With the help of a plate, turn the tortilla upside down, and slide it back into the frying pan. Cook it for a few minutes at high heat, and then lower the temperature.
Serve the tortilla with slices of warm sobrassada and then sprinkle the smoked paprika.