Description
Crispy potato and onion frittata, perfect for tapas or a light lunch. Easy to make ahead and endlessly customizable.
Ingredients
Units
Scale
- 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