NEW YORK - You'd be hard pressed to find another tapas restaurant in Central Harlem.
The owners are both from the neighborhood and created the kind of space they wanted to dine at and bring friends to.
"Peque Vinos + Tapas" is located at 231 West 145th Street in Harlem.
Paul Morejon and his business partner, Marla Rose, run the place.
She was a New York police officer for 20 years and then went to cooking school.
She now cooks professionally in their restaurant called "Peque."
Peque is slang for 'pequeno' which is Spanish for 'little.'
As with tapas the servings there are small, as is the size of their restaurant.
Paul and Marla Rose like that, because it brings people who come there closer together.
Their dishes include octopus, chorizo, salmon croquettes, ceviche and the classic Tortilla Espanola.
It's made with simple ingredients, like many of the recipes at "Peque."
But it's the flavor of the dishes that has made this 'little' eatery such a big hit in the neighborhood.
Here's a recipe they shared with us:
3 potatoes, quartered then sliced
5 eggs, beaten
1 onion, sliced
1 cup of extra virgin olive oil
salt to taste
2 sprigs of thyme or parsley (finely chopped)
In a medium heavy skillet heat olive oil.
Add potatoes. Cook for 10 minutes then add onions. Season with salt.
When potatoes and onions are soft, transfer to a bowl and let cool.
After they cool, return to medium skillet and spread evenly.
Add eggs and season with salt again.
Use a spatula to pull in edges on the tortilla.
When the tortilla is set, invert and flip in the skillet using a plate.
Return it to heat in skillet.
Allow tortilla to cook further for 2 minutes until it is set.
Slide it onto a plate. Garnish with thyme or parsley and a dollop of garlic aioli.
Serves 8 slices which can be kept cold in the refrigerator and warmed when ready to serve.
Serve with an aioli and enjoy!