Colleges & Universities Menus
Global Recipes

Egg & Potato Bites “Pintxos” Style

Snack on these Spanish Pintxos-style tapas. Inspired little bites by themselves or as they do in Northern Spain, use a pick to secure a piece of Manchego cheese, sliced Serrano ham or even a stuffed piquillo pepper! Bake these in large sheets and cut them or use mini-muffin tins to create round egg bites.

Yield: 36 portions


  • 16 oz. cream cheese
  • 16 oz. heavy cream
  • 16 large eggs
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tbsp. basil, chopped
  • 1 tbsp. parsley, chopped
  • 6 oz. kettle-style potato chips
  • 2 tbsp. olive oil


  1. Preheat oven to 300° F.
  2. Combine heavy cream and cream cheese in mixer on low speed, beat with paddle until smooth. Add salt, pepper and herbs. Scrape down sides and bottom and restart to ensure there are no lumps before adding eggs.
  3. Add eggs one by one, incorporating previous egg before adding another. Once all eggs are incorporated, set mixture aside.
  4. Brush ½-sheet pan (12 x 9) with olive oil, line pan with parchment paper and brush paper liberally with olive oil.
  5. Evenly spread lightly crushed potato chips in bottom of lined pan.
  6. Slowly pour egg mixture evenly on top of chips until entire pan is filled, and all chips are covered. Push any exposed chips under batter. Tap entire pan a few times on table to remove excess bubbles.
  7. Bake for about 30 minutes until eggs are cooked through, set in middle (inserted skewer comes out clean). It will puff slightly yet shrink when cooling.
  8. Cool to room temperature, cut into bite size pieces for tapas or larger portions as main meal.
  9. May also be reheated in microwave or high-speed oven for service.