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Bite-Size Spanish Omelet with Peas, Prosciutto and Saffron – Day 5 of the 12 Days of Canapés – 2013

Spanish omelet

Who says canapés need to be served in the evening?

On Friday morning I was invited to stop by my sweet friend Cathy’s house for a “let’s celebrate the last day of school” Irish coffee and some breakfast.

After getting Max off to school, (who was beyond excited due to the snow that was falling and the promise of a Christmas party at school complete with chips and pop), I made my way up to Cathy’s to enjoy the last few hours of freedom before the craziness of the holidays set in.

Nestled in amongst the biscuits with jam and Christmas cookies were these bite-sized squares of spanish omelet. Packed with peas and potatoes and flavoured with threads of saffron these were the perfect thing to nibble on as we drank our coffees and shared our plans for the fast approaching holidays.

These omelet bites would, of course, be just at home at an evening cocktail party with a glass of sherry, some spicy, rosemary-scented almonds (that recipe is coming in the next few days) and an olive or two. A traditional spanish omelet is served chilled or at room temperature which makes this a great hors d’oeuvre to travel with when asked to bring along something to share at your next potluck.