Oven-Baked Spanish Tortilla - Tapas

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READY IN: 1hr 30mins
YIELD: 48 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
  • 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.
  • 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.
  • 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.
  • 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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