They’re solid favorites that are as easy to prepare, as they are delicious to eat. My go-to among these is Tortilla Española—a Spanish potato and onion omelet popular on tapas menus around the world.
As I grew older and started cooking for my friends, I realized that the dish also worked well as the perfect pairing for a glass of sparkling champagne.
This version here was inspired by the new Président® Don Bernardo® Manchego cheese—a nutty, intense aged sheep’s milk cheese that adds incredible flavor even in small portions.
Paired with a spicy cured Spanish chorizo, it’s the perfect way to add a festive touch to an otherwise simple traditional dish.
Though typically served in large thick slices, for parties I prefer to cut the cooled omelet into bite-sized squares that guests can easily grab and enjoy while sipping drinks or mingling.
It saves me time, and assures that my guests have something a bit more substantial than crackers or nuts to nosh on while the rest of the meal is being prepared.
I hand-whipped the cheese with a bit of mayonnaise and smoked paprika for a smooth and creamy sauce that is the perfect accompaniment to this easy holiday appetizer.
Want to create this recipe at home?
Hop on over to the ArtofCheese.com to download a coupon and enter to win $50 worth of President cheese in their Pinterest sweepstakes! Seriously SO worth checking out. You'll also find more holiday entertaining recipes and tips from some of your other favorite food bloggers.
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Tortilla Española Bites with Manchego and Smoky Herb Cheese Aioli
Makes about 24 appetizers
For the tortilla:
¼ cup unsalted butter
2 large russet potatoes, scrubbed
12 large eggs
½ cup heavy cream
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 large yellow onion, diced
½ package of Président® Don Bernardo® Manchego cheese, rind removed and diced
4oz cured Spanish chorizo, diced
¼ cup minced parsley or cilantro, for garnish
For the aioli:
1 (5.2oz) Président® Garlic & Herbs Gourmet Cheese, softened
1/3 cup mayonnaise
1 ½ teaspoons sweet smoked Spanish paprika
Preheat oven to 350 degrees. Generously grease a deep 10” or 12” ovenproof nonstick skillet or round baking dish with butter. Set aside.
Fill a large pot with 3 quarts cold water and season with kosher salt. Slice the unpeeled potatoes into ¼” thick round slices and drop into cold water. Place the pot over high heat and bring to a boil until all potatoes are fork tender, about 10 minutes. Drain and set aside.
In a large mixing bowl, whip the eggs, cream, salt, and pepper for two minutes, then stir in the diced onions, Manchego cheese, diced chorizo, and cooked potatoes. Pour the egg mixture into the prepared skillet, and bake for 20-25 minutes, or until cooked through and slightly puffed on sides.
Remove from oven and let cool 5 minutes until the omelet pulls away from the sides of the skillet. Flip out onto to a cutting board and let cool completely before cutting into 1 ½” cubes.
To make the aioli: whisk together the softened gourmet cheese, mayonnaise, and smoked paprika. Chill until serving.
Garnish tortilla bites with minced parsley or cilantro, and serve with the aioli for dipping.