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Spanish Tortilla Bites

Bite-size bar snacks are more sophisticated than ever! Serve these comforting potato omelet appetizers topped with crunchy, colorful radishes.


2 Tbsp. olive oil

1 Markon First Crop Yellow Onion, chopped

2 cloves, Ready-Set-Serve Peeled Garlic

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 pound Markon First Crop Idaho Potatoes, peeled and sliced

6 eggs

3/4 C sour cream

6 oz. Manchego cheese, grated

1/4 C aioli

3 small watermelon radishes, thinly sliced

1/2 C Ready-Set-Serve Washed & Trimmed Cilantro


Heat olive oil in a large skillet; saute onions, garlic, 1/2 teaspoon of salt, and black pepper until soft. Add sliced potatoes and cook two more minutes. Take off the heat and cover with lid; set aside until cooled.

Whisk together eggs, sour cream, cheese, and remaining teaspoon of salt. Add potato mixture to eggs. Pour all into a greased baking pan and bake for 20-30 minutes (until firm, but not browned). Cool and cut into squares.

Top each square with a small dollop of aioli, followed by a thin radish slice and chopped cilantro. Serve immediately.