Over a decade ago, I had the amazing opportunity to travel to Spain on a school trip. All of our dinners were planned for us with set menus. We had tapas almost every night and I loved it!
Tapas are shared family style and consist of a lot of small dishes, so you can try a bunch of different food without being overstuffed.
Tortilla Espanola is a very traditional dish that I had with almost every meal in Spain. It is a simple dish of eggs and potato. However, I remember stopping at a Spanish cafe and they had a version with smoked salmon. It was my favorite tortilla Espanola of the trip and a dish I still remember all these years later.
It’s important to pre-cook your potatoes and onions before they go in the oven with the eggs. Make sure to let the potatoes and onions cool before you add them to the egg mixture. If you add the potatoes and onions while they are hot, they will scramble your eggs and run the texture of your tortilla.
Tortilla Espanola is usually made in one large pan. We tried to make a large tortilla Espanola previously and it fell apart because I had trouble flipping it. This time I decided to make individual muffin size tortillas.
Using the muffin tin was much easier than trying to flip a cast iron, and it makes these perfectly bite-sized for tapas. Be sure to grease the muffin pan, so the tortillas can easily be removed from the pan.
Keep your potatoes in your eggs, not the floor,
Your favorite alternative chefs, K & T
Mini Smoked Salmon Tortilla Espanola
Ingredients
Tortilla Espanola
- 1 tbsp olive oil
- 1 small onion sliced thin
- 2 medium potatoes quartered then sliced
- 6 eggs
- 1 tbsp fresh dill
- Salt and pepper
- 4 oz smoked salmon torn into smaller pieces
- Cooking spray
Lemon Dill Aioli
- ½ cup mayonnaise
- 1 garlic clove minced
- 1 tbsp capers chopped
- 1 tbsp lemon juice
- 2 tsp fresh dill
- Salt and pepper
Instructions
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Preheat oven to 400 degrees F.
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In a medium sized pan, heat up olive oil.
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Saute onion and potato in pan, tossing occasionally to make sure they don’t stick. Cook for 20 minutes until potatoes soften. Set aside to let cool for 10 minutes.
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In a large mixing bowl, whisk eggs together with dill, salt, and pepper. Stir in the smoked salmon pieces, potatoes and onions.
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Spray muffin pan with cooking spray before ladling egg mixture into each muffin cup.
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Bake for 20 minutes.Then, remove from oven and let the tortilla cool slightly before removing them from the tin.
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Whisk together all aioli ingredients and serve with the tortilla.