‍

Sam and Jeannie Chesterton of Finca Buenvino in Andalucia, recently introduced me to this little gem. They are so easy to make and completely addictive – kids also love them and they make the perfect little bites to nibble with a drink, preferably a glass of Fino or Manzilla. This is totally brilliant way to use up leftover boiled potatoes. The tortillitas are made in minutes and can be served as part of every meal from breakfast to supper.

‍

• 4 organic eggs
• 225g (8oz) cooked potatoes, cut into 5mm (1/4 inch) dice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons (4 American tablespoons) finely chopped flat-leaf parsley and chives
• Extra virgin olive oil, for frying
• Maldon sea salt, to serve
• Wild Garlic Butter (see recipe)

Whisk the eggs in a bowl, add the diced potatoes, season with salt and freshly ground pepper and add the herbs.
Heat about 5mm (1/4 inch) of oil in a frying pan on a high heat, cook a teaspoonful of mixture and taste for seasoning. Correct if necessary.
Continue to cook the mini tortillas as needed, using a scant dessertspoon of the mixture for each. Cook on one side for about 1-2 minutes, flip over and continue to cook on the other side for a similar length of time, or until slightly golden.
Drain on kitchen paper and sprinkle with a few flakes of sea salt.
Serve hot, or at room temperature with wild garlic butter (see recipe).