Mini Tortilla Muffins - Recipe
Mini Tortilla Muffins - These mini tortilla muffins are a must try so easy to make and lovely served for breakfast, in a lunch box or as a snack any time of day, perfect on their own or served with salad and BBQ sauce- They are also health as gluten and dairy FREE. A Twist on the traditional Spanish Tortilla.
Ingredients makes 12 muffins
6 - 7 medium sized potatoes, peeled and thinly sliced
1 medium onion, thinly sliced (Onions can be omitted or add the green some leeks or spring onions instead)
4 tbsp olive oil and extra for cooking if needed
8 large eggs
Salt and pepper to taste.
Mini Tortilla Muffins
Method
Preheat the oven to 180ºc 355ºf
Heat a large frying pan over medium heat and add about 3-4 tablespoons of oil (a thin layer).
Add the potatoes and spread evenly. Once they start sizzling, cover and cook for 2 minutes. having the lid on will help to steam them on the inside as well, as frying from the bottom, this will speed up the cooking time.
After a couple of minutes, open the lid and turn the potatoes over. Add the onions and season with salt and a little pepper.
Cook for further minute or two stirring the potatoes with the onions, add a little more oil if the mixture starts to stick to the bottom, depend on your frying pan.
Cover with the lid again and cook for 1-2 minutes, open and stir again. Cook for 2-3 more minutes, stirring as the bottom browns.
Total cooking time should be about 10-12 minutes and potatoes should be soft to bite.
Prepare the egg mixture - Whisk the eggs with a little salt and pepper.
Prepare a 12-muffin baking tin by greasing or adding a light spray of oil.
Add 2-3 tablespoons of the egg mixture into each muffin casing. Divide the cooked potatoes and onions between the 12 muffin casings, lower them gently into the egg mixture.
Place in the oven on the middle shelf, for 10 minutes. The muffins will rise and firm up at the top. Once cooked, remove the tray and remove the muffins onto a plate.
Enjoy hot or cold
Serves with salad and a little mayo, homemade aioli or BBQ sauce
Store in the refrigerator for 2-3 days.
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