Go Back
Print

Mini Smoked Salmon Tortilla Espanola

Prep Time 10 minutes
Cook Time 40 minutes
Servings 12

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

  1. Preheat oven to 400 degrees F.
  2. In a medium sized pan, heat up olive oil.
  3. 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.
  4. In a large mixing bowl, whisk eggs together with dill, salt, and pepper. Stir in the smoked salmon pieces, potatoes and onions.
  5. Spray muffin pan with cooking spray before ladling egg mixture into each muffin cup.
  6. Bake for 20 minutes.Then, remove from oven and let the tortilla cool slightly before removing them from the tin.
  7. Whisk together all aioli ingredients and serve with the tortilla.