Makes 18
Tortilla or potato pancakes are the most popular appetiser served in Spanish bars. They can be made in advance and served at room temperature or reheated. I’ve baked them in a muffin pan.
Recipe Category
Products in this recipe

Potato Spice

You will need

2 large potatoes, par-boiled, peeled, halved lengthways and cut into thin half slices
1 large red or white onion, cut in half then sliced thinly
Ina Paarman’s Potato Spice
⅓ cup (80 ml) canola oil or half canola and half olive oil (yes it is one third of a cup!)
1 T (15 ml) butter
2 small baby marrows, sliced into fine rings
3 extra large eggs
1 round of feta cheese
1 bunch of chives, snipped
freshly ground black pepper


Sprinkle the sliced par-boiled potatoes and raw onion with Potato Spice. Heat the oil in a non-stick frying pan and add the butter. Add potatoes and onions at the same time. Cover and cook slowly over medium heat (it is really stewing rather than frying), for about 10 minutes, stirring occasionally, until the vegetables are tender but not brown. Add the sliced baby marrows for the final 5 minutes of cooking. Drain the vegetables in a colander over a bowl, reserving the oil for buttering the muffin pans. Allow to cool. In another bowl beat the eggs, then mix the vegetables with the eggs and leave to soak for about 15 minutes. Adjust the oven rack to middle position and preheat oven to 180°C. Spoon the potato and egg mixture into the muffin pans. Bake for 25 – 30 minutes. Leave to cool before lifting out. Garnish with crumbled feta cheese, snipped chives and freshly ground black pepper.