Here’s one of the nibbles I suggest for the delectable “day of enchantment” dinner you’ll be preparing.


Classic Spanish Potato and Onion Tortilla

Yield: six portions as an amuse offering before a meal


half sheet tray

mini-muffin tin

measuring cups and spoons

small wire whip

small sauté pan

one small bowl

one medium bowl



2 Tbsp. extra virgin olive oil for tins

1 1⁄2 Tbsp. extra-virgin olive oil

1⁄2 cup minced onion

6 Tbsp. peeled, 1⁄4-inch diced, boiled potato

3 large eggs, beaten

1⁄2 tsp. Pimentón dulce (sweet Spanish paprika, available at

Kosher salt to taste

Freshly ground black pepper to taste

2 tsp. chopped flat-leaf parsley



Preheat the oven to 375 degrees. Liberally brush mini-muffin tin with extra-virgin olive oil. Place muffin tin on a half-sheet tray.

Heat a small 8-inch sauté pan. Add olive oil. When shimmering, add minced onion. Sauté until the onions are golden—about 3 minutes.

Add the diced potatoes. Remove to medium bowl and cool.

When the vegetables are cold, add the seasoned, beaten eggs.

Spoon the egg mix into the muffin pan indentations, ensuring that each has onion and potato, filling half way.

Cook 7 minutes. Rotate pan. Cook another 4 minutes. Allow tortillas to cool. Remove and store, covered, until ready to serve.

To serve, reheat tortillas in 350-degree oven till warmed. Sprinkle with a gentle flourish of chopped parsley.



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