Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Mini Tortilla Española Muffins - Image 1

Mini Tortilla Española Muffins

European cuisineMediterranean cuisineSpanish cuisine
0
Be the first to like this recipe

Mini Tortilla Española Muffins

Tortilla Española

  1. Other Appetizers & Starters

Prep: 20 min • Cook: 20 min. Bite-sized Spanish omelets baked in a muffin tin, combining tender pan-fried potatoes, sweet onion and diced bell pepper with fluffy seasoned eggs. These portable mini tortillas are perfect for appetizers, brunch, parties, or packed lunches and can be served warm or at room temperature with a sprinkling of fresh parsley.

Preparation time
20 min
Cooking time
20 min
Total time
40 min
Servings
12
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 6 pcs eggs(lightly beaten)
  • 11oz potatoes(peeled and cut into small dice or thin cubes)
  • 1 pc onion(medium, finely chopped)
  • 1 pc bell pepper(small, any color, diced)
  • 2 tbsp olive oil(extra virgin, for frying)
  • 2 tbsp milk(optional, for slightly fluffier eggs)
  • 1 tsp salt(adjust to taste)
  • 1/2 tsp black pepper(freshly ground)
  • 2 tbsp fresh parsley(chopped, optional garnish)

Instructions

Prepare vegetables and potatoes

  1. Peel and dice the potatoes into small cubes (about 1 cm) to ensure quick cooking.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat and add the potatoes.
  3. Cook, stirring occasionally, for 8–10 minutes until potatoes are tender and lightly golden; remove and drain on paper towel.
  4. In the same skillet add the remaining 1 tablespoon olive oil, sauté the chopped onion and diced bell pepper until softened, about 4–5 minutes.

Assemble and bake

  1. Preheat the oven to 180°C (350°F) and lightly grease a 12-cup mini muffin tin or line with paper liners.
  2. In a large bowl whisk the eggs with milk (if using), salt and black pepper until blended.
  3. Fold the cooked potatoes, sautéed onion and bell pepper into the egg mixture until evenly combined.
  4. Spoon the mixture into the prepared mini muffin cups, filling each about three-quarters full.
  5. Bake in the preheated oven for 12–15 minutes, until the mini tortillas are set and golden on top.
  6. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition

Servings
12
Serving size (imperial)
2.1 oz
NutrientPer servingPer 100 gTotal (12 servings)
Calories110.5 kcal184.2 kcal1,326 kcal
Protein5.2 g8.7 g62.4 g
Fat6.8 g11.3 g81.6 g
Carbs7.5 g12.5 g90 g

Tips

  • Cut potatoes uniformly small so they cook quickly and evenly in the skillet without becoming mushy.
  • Avoid overfilling cups; leave room for the eggs to puff slightly and set without spilling.
  • Serve warm or at room temperature with a sprinkle of chopped parsley and a drizzle of olive oil.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…