I can think of few things more comforting than crispy potatoes layered with caramelized onions. These delicious bite-size appetizers are a must on an tapas menu and a crowd-pleasing, inexpensive addition to any cocktail party menu. Make the tortilla up to a day in advance. Once cooled, cut into small wedges or squares and refrigerate. Serve at room temperature or warm by heating tortilla bites on a cookie sheet at 300 degrees for 15 minutes or until warm.
Add any of the following complimentary ingredients if you’d like to add more flavor and color to the tortilla: Chopped pimientos or roasted red peppers, diced chorizo, sauted kale, spinach or zucchini. Parsley is an excellent garnish for the tortilla.
Here are the links to my favorite tortilla recipes. The first recipe (from Food Network) is an authentic recipe; the second recipe (from epicurious) is a less labor-intensive variation that’s baked in the oven.
Traditional Spanish Tortilla:
http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe/index.html
Baked Spanish Tortilla Bites
http://www.epicurious.com/recipes/food/views/Chorizo-and-Potato-Spanish-Tortilla-Bites-236695
*I added chopped pimientos to the tortilla pictured above.
