Mini Spanish Tortillas

Napoli Outdoor Oven Breads

Prep: 20 minutes Cook: 20 minutes Serves: 4


1/4 cup extra-virgin olive oil, plus more as needed for baking dishes

1 pound Red potatoes, peeled, cut into 1/2

½ cup green onion, quartered, thinly sliced

Salt, to taste

6 large eggs, beaten and lightly seasoned with salt

Mayonnaise, as needed (or sour cream)


  1. Preheat Napoli oven on Low for 20 minutes with door on.
  2. 2Sautee potatoes and onions with olive oil in a medium sautéing pan until potatoes and onions are browning. Season with salt
  3. Oil the inside of ramekins or muffin tray with extra olive oil. Add a spoonful or two of the potato and green onion mixture on the bottom of each ramekin and fill ¾ of the way with the beaten eggs.
  4. Bake in oven for about 8 minutes or until eggs have puffed up and starting to brown. Remove from oven; allow to cool down for 5 minutes. Serve with a dollop of mayonnaise or sour cream on top of each.