Potato Tortilla with Chives

Preparation info
  • Makes about

    28

    Squares
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This isn’t the flat, pancakelike Mexican bread, but the potato omelet that is virtually the national dish of Spain. Cut into bite-size squares; it’s a great party nibble.

Our version contains just enough egg to bind the potato and onion mixture. Wiping the potatoes dry and layering them as we do keeps the starch in the potatoes. The finished omelet then holds together neatly.