Tapas are genius. How fun can they be at a party? Try these roasted red peppers adds a pop of color to your luscious elegant bites.
By Kara and Marni Powers
Classic Tortilla Española is a staple in every nook of Spain and is most commonly served as a tapa. Similar to an omelette, it’s a wonderful combination of fried potatoes, onions, lots of olive oil, and eggs cooked together. The traditional version is created stovetop, but in the interest of time and scale, we sped up the process by finishing in the oven. We cut the baked dish into cute cubes and sprinkled on top a confetti of bright red roasted red peppers for a bust of added flavor and flare.
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Tortilla Espanola Bites
- Total Time: 65 minutes
- Yield: Makes 40 1x
- Diet: Omnivore
Description
Crispy potato and onion frittata, perfect for tapas or a light lunch. Easy to make ahead and endlessly customizable.
Ingredients
- 1 cups (237 ml) 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
- pepper
Instructions
- Preheat oven to 350°F (177°C).
- Pour 1/2 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. Add more EVOO if the potatoes get too crispy.
- Pour the potato and onion mixture into a greased 9 x 11 baking dish.
- 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 minutes until the eggs are set.
- Meanwhile, julienne the roasted red peppers and toss with salt and pepper.
- Remove the tortilla 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.
Notes
- For optimal crispness, ensure potatoes are completely dry before adding to the hot oil.
- Leftover Tortilla Española Bites can be stored in the refrigerator for up to 4 days and reheated gently in a pan or oven.
- Feel free to add other vegetables like bell peppers or zucchini, adjusting cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 2-3 pieces
- Calories: 200
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
What type of potatoes work best for the Tortilla Espanola Bites?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well when cooked.
How do I ensure my Tortilla Espanola Bites are cooked evenly in the oven?
Make sure to spread the potato and onion mixture evenly in the baking dish and check for doneness by inserting a knife; it should come out clean.
Can I substitute the roasted red peppers with another ingredient for the garnish?
Yes, you can use chopped fresh herbs like parsley or chives for a different flavor and color, or even diced olives for a briny touch.
I was born and raised in Puerto Rico, and as soon as I saw the picture of the tortilla bites I was transported to my grandmother’s kitchen. Tortilla Espanola was a stapled dish in her kitchen, specially during lint. Living in a Catholic Home, meat was not an option at that time of the year so my abuelita (grandma) will make the Tortilla. It’s super tasty!