Spanish tortillas, those delectable concoctions of potatoes and eggs that can serve as breakfast, lunch or a light dinner, also make wonderful appetizers when cut into small pieces. They can be made a day ahead of time and reheated in a warm oven.
Here’s an excellent recipe to try:
1 bunch scallions
, white and green parts finely chopped and held separately
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (about one and a half cups)
4 garlic cloves, minced
1 1/4 teaspoons salt
1/2 teaspoon coarse black pepper
1 1/2 pounds (about 4 medium) Yukon Gold potatoes peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 ounces (about 2 cups) coarsely grated Manchego or white Cheddar cheese
Preheat oven to 400°F and place a rack in the middle. Lightly oil a 13-by 9-inch baking pan or dish.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
Whisk together eggs, sour cream, cheese, scallion greens, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and pour into baking pan. Sprinkle potato mixture over eggs and bake until custard is set, about 20 minutes.
Set pan on a rack and cool the dish to room temperature. Trim 1/2 inch off each side, then cut tortilla into small circles or rectangles.
Serve and watch your guests enjoy!