In Madrid's tapas bars you could be served this simply in 1-inch squares with toothpicks for picking up, while in other parts of Spain the squares might be presented on bread slices.
Tortilla al Horno
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 12 servings (4 pieces per person)
1 large garlic clove, crushed
4 scallions, white and green parts chopped finely
1 green bell pepper, cored, seeded, and diced finely
1 red bell pepper, cored, seeded, and diced finely
6 oz. potato, boiled, peeled, and diced
5 large eggs
generous 1/3 cup sour cream
1 1/2 cups freshly grated Spanish Roncal cheese, or use Cheddar or Parmesan
3 tbsp. chopped fresh chives
salt and pepper
Line a 7 x 10-inch shallow ovenproof pan with foil and brush with the oil; set aside.
Put a little oil, the garlic, scallions, and bell peppers in a skillet and cook over medium heat, stirring, for about 10 minutes until the onions are soft but not brown. Remove from the heat and let cool. Stir in the potato.
Beat the eggs, sour cream, cheese, and chives together in a large bowl. Stir the cooled vegetables into the bowl and season with salt and pepper to taste.
Pour the mixture into the shallow pan and smooth over the top. Bake in an oven preheated to 375ºF for 30-40 minutes until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned side up; peel off the foil. If the surface looks a little runny, put it under a medium broiler to dry out.
Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.