Tiny tortilla
The Spanish tapa is normally fried, however baking is a lot easier and ensures the tortillas are fully cooked. Although in northern Spain tortilla is served slightly runny and is delicious! A great snack or part of a lunch an easy way to get carbs and protein into your little ones belly. Great for a batch cook and freeze.
Makes 6 tiny tortillas
Ingredients
2 eggs, beaten
¼ onion grated
150 g potato thinly sliced (1/3 cm thick)
1 medium tomato deseeded and sliced into small pieces
1 tbsp olive oil
Method
1. Cook the potato by boiling in water – the potato needs to be cooked so that it easily breaks into smaller pieces when you put a fork through a slice.
2. Heat oil in a pan and gently fry onions and tomatoes for around 3-5 minutes
3. Mix all ingredients together (add the oil/tomato/onion mixture); breaking the potato up into smaller pieces.
4. Fill a muffin mould 2/3 full (I use silicon ones as easy to pop them out, if using a tin then use muffin cases too, as this should make it easier to get the tortillas out once cooked and cooled). Put in preheated oven at 200C fan for 25-30 mins until golden and cooked through.
Tips
These can be frozen – freeze cooked tortillas once cooked on a baking paper lined tray and then click them off once frozen and put them into bags/containers. You can double/triple up recipe but aim to eat all in around 1 month of storage in freezer.
Facts
The Spanish tortilla is a classic tapa, this version bakes rather than frying, to ensure the egg is fully cooked and to make them tiny. I add the olive oil to the mixture to give it a more authentic taste. Tortilla is served semi uncooked in the north of Spain (my personal favourite). Standard tortilla is egg, onion, potato, salt: but it can be pimped up with ham and/or veg – I added a tomato to increase her veg intake, but it's not essential to do so.
Makes 6 tiny tortillas
Ingredients
2 eggs, beaten
¼ onion grated
150 g potato thinly sliced (1/3 cm thick)
1 medium tomato deseeded and sliced into small pieces
1 tbsp olive oil
Method
1. Cook the potato by boiling in water – the potato needs to be cooked so that it easily breaks into smaller pieces when you put a fork through a slice.
2. Heat oil in a pan and gently fry onions and tomatoes for around 3-5 minutes
3. Mix all ingredients together (add the oil/tomato/onion mixture); breaking the potato up into smaller pieces.
4. Fill a muffin mould 2/3 full (I use silicon ones as easy to pop them out, if using a tin then use muffin cases too, as this should make it easier to get the tortillas out once cooked and cooled). Put in preheated oven at 200C fan for 25-30 mins until golden and cooked through.
Tips
These can be frozen – freeze cooked tortillas once cooked on a baking paper lined tray and then click them off once frozen and put them into bags/containers. You can double/triple up recipe but aim to eat all in around 1 month of storage in freezer.
Facts
The Spanish tortilla is a classic tapa, this version bakes rather than frying, to ensure the egg is fully cooked and to make them tiny. I add the olive oil to the mixture to give it a more authentic taste. Tortilla is served semi uncooked in the north of Spain (my personal favourite). Standard tortilla is egg, onion, potato, salt: but it can be pimped up with ham and/or veg – I added a tomato to increase her veg intake, but it's not essential to do so.