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Oven-Baked Spanish Tortilla - Tapas

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“Similar to a quiche, but this dish has no prepared crust -- it comes out similar to polenta. Makes 48 bite-sized pieces. Recipe is from my Tapas cookbook. Haven't tried it yet, but sounds great for a crowd.”
READY IN:
1hr 30mins
YIELD:
48 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
  2. Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then stir in the potato.
  3. Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
  4. Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place it under a medium broiler to dry out.
  5. Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.

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