Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Classic Spanish Potato Tortilla Bites




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Chef Ryan at Compliments



List of Ingredients




4 tsp Extra Virgin Olive Oil
1 1/2 lbs potatoes, peeled, cut in half and thinly sliced
1 medium onion, sliced
2 cloves garlic, minced
1/2 tsp each salt and pepper
4 eggs, lightly beaten
2 tbsp chopped fresh parsley or cilantro



Recipe



Preheat oven to 400°F (200°C).

Heat 2 tsp (10 mL) oil in a medium skillet over medium heat.

Add potatoes, onions and garlic; slowly sauté, stirring occasionally until potatoes are light golden and tender, about 20 minutes.

Transfer potato mixture to a bowl.

Add salt and pepper; fold in eggs with half the parsley.

In same skillet over medium heat, add remaining olive oil.

Add potato mixture and press into an even shape.

Cook until bottom has set and golden in colour, about 5 minutes.

Place in oven and cook until set, about 5 minutes.

Place a large plate on top of skillet and invert to flip out potato tortilla.

Cut into bite size pieces or wedges.

Sprinkle with remaining parsley and serve warm or room temperature.