After a year where Spain played such a big part in my life, it only made sense to plan a new year’s eve party for two around the theme of tapas. Fueled by the Iberico birthday ham purchase, we tried our hand at making croquettes, shrimp with garlic, and the surprise standout of a Spanish tortilla- not just the boring potato one either- this one is jazzy.

Here she is straight from the oven.

All squared up and ready to be part of a nye feast.

Spanish Tortilla

• Olive oil
• 1 lb. Yukon potatoes, sliced thinly
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 bunch of chives, chopped
• 4 cloves of garlic, minced
• 1 tsp. red pepper flakes
• 2 c. grated Manchego
• 6 eggs
• 1/2 c. sour cream

1. Prepare 8×11″ baking dish, by rubbing it all over with olive oil. Press a piece of parchment into the oiled pan. Preheat oven to 375F.
2. In a large pot of boiling salted water, cook the potatoes for about 6 minutes, until tender.
3. Drain potatoes and allow to cool a bit.
4. In a large skillet heat 2 T. of olive oil and saute peppers about 5 minutes.
5. Stir in the chives and saute another minute.
6. Stir in the garlic and saute until fragrant.
7. Stir in the red pepper flakes. Set mixture aside to cool slightly. Stir pepper mixtures into a large bowl with the potatoes. Stir in cheese. Season with salt and pepper. Set aside.
8. In a separate bowl, whisk together the eggs and sour cream. Season with salt and pepper.
9. Pour the potato mixture into the prepared baking pan, flattening the top.
10. Pour the egg mixture over the potatoes.
11. Bake about 25 minutes, or until set.
12. Allow to cool to room temperature and slice into desired shape.