Oven-Baked Spanish Tortilla - Tapas - cooking recipe

Ingredients

olive oil
1 large garlic clove, minced
4 scallions, white and green parts finely chopped
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
6 ounces potatoes, boiled, peeled and diced
5 large eggs
1/2 cup sour cream
6 ounces freshly grated spanish Roncal cheese (or parmesan)
3 tablespoons fresh chives, snipped
salt and pepper, to taste

Preparation

Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then 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 to taste with salt and pepper.
Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or 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 and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place 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.