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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.
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Appetizers
Gluten Free
Vegetarian