March 7, 2013

Spanish Potato and Chorizo Mini Tortillas

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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
soft butter
5 eggs
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.

Food Friday

3 comments:

maiylah said...

oooh, yum!!! muffin tin snacks!

appreciate much your sharing and linking over at Food Friday, Ms. Oggi
happy weekend!

Iska said...

Bookmarked! This is easy to do and my boys will surely love this for packed snacks :-)

Dexie said...

Ooh. I want that square pans too :)

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