For a grab-and-go breakfast, snack, or baon (packed lunch) these mini tortillas are very convenient and good either warmed in the microwave oven or at room temperature. I made them Spanish potato tortilla style. Next time it'll be bacon, spinach, and cheddar cheese or maybe all-vegetables with white cheese. The possibilities are endless. Just mix and match your favorite ingredients, add them to beaten eggs and you'll have a satisfying and nutritious on the go meal or snack.
Spanish Potato, Chorizo, Cheese Tortilla Muffins
recipe adapted from here
¾ teaspoon sea salt, or to taste
extra virgin olive oil
2 small waxy potatoes, diced
1 small onion, coarsely chopped
1 small Spanish chorizo, thinly sliced and cut into smaller pieces
1 tablespoon chopped Italian parsley
grated Manchego or aged Edam cheese
- Preheat oven to 350° F.
- Using a small pastry brush, generously butter a 6-cup muffin tin.
- In a small bowl, beat eggs and salt. Pour into prepared muffin cups half full; set aside.
- Heat 2 tablespoons olive oil in a non-stick skillet and fry potatoes until golden. Transfer into a bowl and set aside. Add more oil to the skillet, if needed, and cook onion until soft and translucent. Add to the bowl with potatoes. Stir in the chorizo, 4 tablespoons cheese, and parsley into the potato mixture. Divide into 6 portions; add to the egg. Top each with half a tablespoon of cheese.
- Bake for 12 to 14 minutes or until tops are golden brown. Serve warm or at room temperature.