Tortilla Espanola Bites
Recipe Type: Tapas
Cuisine: Spanish
Serves: 30-40 cubes
  • 1 c Extra virgin olive oil
  • 4 large russet potatoes, sliced into ?-inch half moons
  • 1 large yellow onion, sliced into ?-inch half moons
  • 18 large eggs
  • 1 jar roasted red peppers, drained
  • salt and pepper throughout
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour ½ cup of EVOO into 2 large cast-iron skillets over medium-high heat. Add half the potatoes and onion to each skillet, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender and golden but not browned, about 15 minutes. If the potatoes get too crispy on the bottom of the skillet, feel free to add more EVOO. Pour into a greased 9 x 11 baking dish.
  3. In a large bowl, beat the eggs with salt and pepper. Pour into the baking dish and move the potatoes and onions with a wooden spoon to allow the egg to seep to the bottom. Bake for 25-30 until the eggs are set. Meanwhile, julienne the roasted red peppers and toss with salt and pepper and set aside.
  4. When the tortilla is set, remove from the oven and allow to cool for at least 15 minutes before cutting. Cut into 2-inch cubes and top each piece with a sprinkle of julienned roasted red peppers. Serve warm, chilled or at room temperature. Makes 38-40 cubes.
Recipe by Honest Cooking at