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Mini Spanish Potato Tortilla

Course Appetizer
Cuisine Spanish
Author Visi Mooradian


  • 1 3/4 cups olive oil for frying
  • 1 3/4 lb. about 5 medium Yukon Gold potatoes, peeled and quartered
  • 2 1/4 teaspoons coarse salt
  • 1 large onion chopped
  • 5 extra large eggs
  • 1/8 teaspoon chili pepper flakes
  • Marinated red bell peppers for topping


  1. In a 10 1/2-inch nonstick skillet that's at least 1 1/2 inches deep, heat the oil on medium high.
  2. While the oil is heating, slice the peeled potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
  3. Once the oil is very hot (it will begin to bubble) gently put the potatoes into the oil with a slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown.
  4. After 5 minutes add the chopped onion to the potatoes.
  5. Set a colander over a bowl. When the potatoes and onions are tender, after 10 to 12 minutes, transfer them to the colander to drain.
  6. Preheat the oven to 350 degrees.
  7. In a large bowl, beat the eggs, 1/4 tsp. salt, and the chili pepper flakes with a whisk until blended. Add the drained potatoes, onions, and mix gently to combine with the egg.
  8. Spray a mini cupcake pan with cooking spray. Spoon the tortilla mixture into each cup, filling it to the rim.
  9. Turn your preheated oven to broil.
  10. Broil for 3-4 minutes or until a skewer inserted into the center comes out clean with no uncooked egg on it.
  11. Transfer the mini tortillas to a serving platter and let cool at least 10 minutes.
  12. Put a toothpick in the center of each mini tortilla and wrap a marinated bell pepper around it.
  13. Serve warm, at room temperature, or slightly cool.

Recipe Notes

Eggs keep cooking even when you remove them from the heat, so be careful not to overcook in the broiler. || Serves 6.