Mini Tortilla Española Bites
A bite-sized version of the classic Spanish potato omelet, perfect for tapas and appetizers.
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Ingredients
- 2 medium Yukon Gold potatoes, peeled and finely diced
- 1/2 cup Yellow onion, finely chopped
- 3/4 cup Extra virgin olive oil
- 6 units Large eggs
- 1 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped(optional)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Smoked paprika (Pimentón)(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously grease a 24-cup mini muffin tin with olive oil.
- 2
Heat the olive oil in a non-stick skillet over medium heat and add the diced potatoes and onions.
- 3
Cook the potatoes and onions gently for about 10-12 minutes until softened but not browned; drain the excess oil.
- 4
In a large bowl, whisk the eggs with salt, pepper, garlic powder, and smoked paprika until well combined.
- 5
Fold the warm potato and onion mixture into the eggs and let the mixture sit for 5 minutes to allow the potatoes to absorb the egg.
- 6
Spoon the mixture into the prepared mini muffin tin, filling each cup nearly to the top.
- 7
Bake for 12-15 minutes or until the egg is set and the tops are slightly golden.
- 8
Run a small knife around the edges to release the bites and garnish with fresh parsley before serving warm or at room temperature.
Nutrition per Serving
65
Calories
2g
Protein
4g
Carbs
5g
Fat
1g
Fiber
1g
Sugar
110mg
Sodium
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