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.

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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