Mini Tortilla Española Muffins
Mini Tortilla Española Muffins
Classic DishTortilla Española
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
Instructions
Prepare vegetables and potatoes
- 1Peel and dice the potatoes into small cubes (about 1 cm) to ensure quick cooking.
- 2Heat 1 tablespoon olive oil in a nonstick skillet over medium heat and add the potatoes.
- 3Cook, stirring occasionally, for 8–10 minutes until potatoes are tender and lightly golden; remove and drain on paper towel.
- 4In 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
- 1Preheat the oven to 180°C (350°F) and lightly grease a 12-cup mini muffin tin or line with paper liners.
- 2In a large bowl whisk the eggs with milk (if using), salt and black pepper until blended.
- 3Fold the cooked potatoes, sautéed onion and bell pepper into the egg mixture until evenly combined.
- 4Spoon the mixture into the prepared mini muffin cups, filling each about three-quarters full.
- 5Bake in the preheated oven for 12–15 minutes, until the mini tortillas are set and golden on top.
- 6Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Information
- Calories
- 111 kcal
- Protein
- 5 g
- Fat
- 7 g
- Carbs
- 8 g
| Nutrient | Per serving |
|---|---|
| Calories | 111 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbs | 8 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.
