Mini tortillas espagnoles
L'omelette espagnole aux pommes de terre en bouchées cuites au four, délicieuses froides.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the potatoes
Heat the oil in a medium (24 cm) frying pan over medium-low heat. Add the potatoes and onion and cook gently, stirring now and then, for about 15 minutes until soft but not browned.
- 3 tbsp olive oil
- 400 g potatoes
- ½ onion
✅ C'est prêt quand : potatoes are soft when pierced, not crispy or browned
Heat the oven
Heat the oven to 180 °C (350 °F). Grease all 12 holes of a muffin tin well so the bites come out easily.
- 1 tsp olive oil, for greasing
✅ C'est prêt quand : oven is fully preheated to 180 °C (350 °F) and all 12 holes are evenly coated with oil
Mix with the eggs
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Fill and bake
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Cool and pack
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Cook the potatoes
Heat the oil in a medium (24 cm) frying pan over medium-low heat. Add the potatoes and onion and cook gently, stirring now and then, for about 15 minutes until soft but not browned.
- 3 tbsp olive oil
- 400 g potatoes
- ½ onion
✅ C'est prêt quand : potatoes are soft when pierced, not crispy or browned
Heat the oven
Heat the oven to 180 °C (350 °F). Grease all 12 holes of a muffin tin well so the bites come out easily.
- 1 tsp olive oil, for greasing
✅ C'est prêt quand : oven is fully preheated to 180 °C (350 °F) and all 12 holes are evenly coated with oil
Mix with the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool and pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The tortilla de patatas, Spain's potato omelette, appears in records from the 1800s and is now eaten everywhere in the country: in bars as a tapa, at home for dinner and in sandwiches on picnics. Spaniards still argue about whether it should have onion.
In Spain it's a classic for school trips and beach days because it's delicious cold. Baking it in small portions skips the scary flip and makes perfect lunchbox bites.
⭐ Why It's Famous
It's one of Spain's national dishes and a must on every tapas bar counter.
💡 Fun Fact
The debate 'con cebolla o sin cebolla' (with or without onion) is one of Spain's favourite food arguments.
Spain
40.42°N, -3.70°W
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