Tortillitas de Patatas y Aceituna – Bite Sized Spanish Potato Omelets with Green Olives

Posted · 25 Comments


I’m so excited to share this post with you.  About a month ago my friend Rachael from La Fuji Mama invited me to be a part of a Back To School Lunchbox Challenge using Lindsay Olives.  We were told to create something using olives that could fit into a lunchbox for your kids.  First of all, I absolutely adore Rachael and her blog!  Her recipes are amazing and I love seeing her adorable fujilings in the kitchen :)  She inspires me to keep my boys involved in the kitchen as well.  Secondly, my boys and my entire family adore olives!  We typically buy imported Spanish manzanilla olives from our local Gateway Market, however, I was ecstatic to receive a box of Lindsay Olives!


As soon as this box arrived on my door my mami and I went olive crazy!  (Not shown in this picture are a can of Lindsay Natural Green Ripe Olives and Lindsay Greek Kalamata Olives… yeah… we did not hold back!)  Being a Spaniard, we eat olives all the time.  Usually as a tapita, paired with cheese or thrown into many different variety of salads.  For my boys snacks, I often give them a small container of olives with cheese.  It’s so nourishing for their little bodies and they love it!


According to Worlds Healthiest Foods, olives are a rich source of iron, vitamin E, and fiber.  Olives are concentrated in monounsaturated fats.  The anti-inflammatory actions of the monounsaturated fats, vitamin E and polyphenols in olives may help reduce the severity of asthma.  A great reason to include olives as a regular part of your child’s diet.


So… was I up to the challenge… of course I was!  Growing up, whenever we were going out to picnic or needed to pack a lunch, my mami usually made us Spanish tortilla sandwiches.  Tortilla Espanola stuck between two pieces of bread.  This is very traditional of Spain as a Spanish potato omelet can be eaten warm or cold.  Some people, like my mami, prefer it cold.  It makes a nourishing to go meal!

For my lunchbox challenge, I decided to make small sized Spanish tortilla potato omelets using Lindsay Pimento Stuffed Spanish Green Manzanilla Olives.  A perfect combination of saltiness and savor for little hands to enjoy.  They will keep until lunch and taste wonderful served at room temperature.  This is a nourishing meal sure to fill tiny tummies as they are made with extra virgin olive oil, organic potatoes, farm fresh eggs, and onions.  Real Food!


Don’t despair.  These bite sized morsels would also be great served as an appetizer or first course.  Adults enjoy them just as much as children and it’s really no wonder at all that it’s one of the most popular tapas throughout Spain.

Tortillitas de Patatas y Aceituna – Bite Sized Spanish Potato Omelets with Green Olives
-Makes 8 bite sized Spanish tortilla omelets
  • 3 small potatoes, diced into small cubes (hasbrown size)
  • 1/2 small onion, chopped
  • 10 Lindsay Pimento Stuffed Spanish Green Manzanilla Olives, diced
  • 2 farm fresh eggs
  • 1/2 cup extra virgin olive oil
  • salt to taste
  1. In a small stick free or cast iron skillet, heat 1/2 cup of extra virgin olive oil over medium heat.
  2. Add the onion and saute until translucent.
  3. Add the potatoes and brown on all sides, about 15 minutes.


  4. While the potatoes are browning, in a bowl whisk the eggs.
  5. Add the green olives and mix thoroughly.


  6. Once the potatoes and onions are finished cooking, scoop them out and mix them into the egg mixture.


  7. To the skillet with the oil, remove all but 2tbls evoo.


If you are going to be making one small tortilla to use for sandwiches
8.  add all of the egg and potato mixture back into the stick free or cast iron skillet.
9. Cook through for about 8-10 minutes
10.  Once one side has cooked through, you will need to flip the tortilla onto a flat surface such as a baking stone or back of a cookie sheet.
11.  Slide the tortilla back into the stick free or cast iron skillet to cook on the other side for an additional 8-10 minutes or until cooked through.

If you are going to make toddler size or appetizer size tortillas

8.  Put an oval cookie/fondant cutter into the stick free or cast iron skillet.
9.  Add enough mixture to fill the cutter.


10. Cook on one side for 1-2 minutes.
11.  With a spatula, flip the cookie/fondant cutter and cook for an additional 2 minutes or until cooked through.
12.  Remove carefully onto a plate and with a knife run it around the edges to free it from the sides.
13.  Pop the tortilla out.

Serve warm or cold.  Excellent for small hands, sandwiches or appetizers.


Buen Provecho!

This post is a part of Two for Tuesdays blog hop on real food.

25 Responses to "Tortillitas de Patatas y Aceituna – Bite Sized Spanish Potato Omelets with Green Olives"
  1. Chow and Chatter says:

    wow these are adorable bite size nibbles hope your well hugs Rebecca

  2. Heather@myeverydaygraces says:

    Those look lovely, too good to eat almost. I love this idea for lunch.

    I am trying to grow my own olives… this is my second summer with my three trees and sadly no olives, yet. But, I will persevere:)

  3. Paula - bell'alimento says:

    This was such a fun challenge to be a part of! You did an awesome job Diana!I LOVE these & know my kids will too! I'll be making these for sure xoxo

  4. jose manuel says:

    Que ricas las tortillas de patatas, esta te ha quedado explendida. Saludos

  5. Cookin' Canuck says:

    Fantastic way to use the olive, Diana. My kids would love to find these in their lunch boxes (though I might have to set some aside for my own lunch.)

  6. City Share says:

    Those look delicious. I love olives with everything, but had not thought of pairing them with Spanish style Tortillitas. Thanks for the inspiration.

  7. says:

    We love Lindsay Olives here at Oldways! The omelets look divine.

  8. Liz says:

    Beautiful-looking food, lovely recipe (I can't wait to try it) and beautiful children! My first time to your site, and I love it. Thank you also for your comments about the Boundary Waters trip on Zomppa. Wild berries rock!

  9. Fuji Mama says:

    These look seriously amazing! I always look forward to your posts, because I always learn something! Thank you again for participating in the challenge!

  10. Cook with Madin says:

    These are lovely. I like the mini sizes you have. I remember growing up in the Philippines, our Dad used to make these for us either for breakfast or lunch.
    Cute photos of your kids.

  11. Kate @ Our Best Bites says:

    Those are so super cute! I love that you used the green olives (and that your kids would eat them! :) )

  12. even-star says:

    been looking for new ideas for potatoes. These look great! Have you ever tried baking them instead? Trying to cut down on the fried foods. These look like they might do ok in a muffin tin in the oven.

  13. cocinadiary says:

    Hi! I am new to your blog and love it! I am Hispanic and love Spanish food. Can't wait to read more.

  14. girlichef says:

    I know my oldest would devour these…he's a potato-lover in any form! They sound soooo delicious…and what a wonderful package to receive in the mail- excitement! =)

  15. Alea says:

    My husband would love this! I am going to surprise him this weekend.

  16. the clark clan says:

    Hola Diana! These are SOOO stinkin cute! I love olives and pop them like candy to tell you the truth! This is very much on my to do list for lunch! Thanks for posting and hosting on the two for tuesday recipe blog hop! :) Alex@amoderatelife

  17. Christy says:

    I think I ate something similar when I was in Spain and I loved it! What a great Two for Tuesday post!

  18. Mali says:

    So glad to have found your site today! I’m sorry to say I don’t remember how I ended up here. Anywho, totally convinced me to make a tortilla for dinner! I was raised in Moline, IL by parents born in Mexico, I married a Peruvian and I love the food/culture of Spain…so loving your blog! Thanks!

  19. kitblu says:

    An idea I saw on another blog is to use an onion or pepper ring to contain the tortilitas.

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