Mini Spanish Tortillas made with eggs, potatoes, chorizo, onion and garlic, some delicious bite-sized versions of the popular "tortilla de patatas", or potato omelette. These mini omelettes make perfect tapas, lunchbox bites, or even a fancy breakfast or brunch. They are incredibly easy to make, wonderfully flavourful and go down well with the whole family.
I absolutely love the classic Spanish Tortilla de Patatas, it's no wonder it's so popular in Spain, it really is a great dish for the entire family. Even for people who might not be the biggest omelette fans, this isn't any boring omelette, but the best you can get!
The traditional recipe is pretty simple, but then that's what's so great about it, it uses basic, everyday ingredients to create something truly spectacular. The tortilla is filling and delicious, and perfect for any time of the day.
But add chorizo to it, and you take it to the very next level. You can add any other sausage, but given that chorizo is a very popular Spanish ingredient, it seems fitting to use it over other sausages.
While the traditional potato omelette is all cooked on the stovetop, and with great results, it can be a bit tricky to get the eggs to set really well inside without browning the omelette a bit too much on the outside.
That's where these mini Spanish Tortillas come to rescue. The potatoes are still cooked on the cooker until nicely fried, and all the ingredients are then mixed together, but rather than frying the whole omelette on the cooker, we divide the mixture between 12 muffin holes and bake them until golden and set to perfection.
No more raw eggs in the middle, and you get perfectly cooked mini omelettes that are incredibly big on flavour, and super easy to make. Might not be that quick, but it's worth it, that's for sure!
My potato and chorizo bites are a perfect brunch for any special occasion, a good lunch at home or on the go, they can also be added to a lunchbox (be it for school or work), picnics, parties and so much more.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- potatoes - I used 4 potatoes which weighted 670 g after being peeled and chopped into small cubes
- eggs - I used 6 medium eggs, you can adjust the amount depending on the size of the eggs used
- onion - regular onion, but red onion or shallots are also ok
- chorizo - I had half a chorizo ring, which weighted 110 g after cutting it into cubes
- garlic - 2 cloves, but you can add more if you wish, or omit it
- salt and pepper - to season both the potatoes and the eggs
- oil - to fry the chorizo, onion and potatoes
Step-by-step photos and instructions
- peel and cut the potatoes into small cubes, peel and chop the onions and garlic, and cut the chorizo into small cubes
- heat up half of the oil in a large frying pan, add the chorizo and fry it briefly, then remove it from the pan and set aside
- in the same pan add the onion and garlic with a pinch of salt, and fry them until golden, then remove them from the pan
- in the same pan, add the remaining oil and half of the potatoes
- season them with a good pinch of salt, and fry until golden
- repeat with the remaining potatoes, adding more oil if necessary
- crack the eggs in a large bowl, season with salt and pepper, and beat them well
- mix all the ingredients together
- butter each cavity of the muffin tin, and divide the mixture evenly
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden.
Expert tips
Make sure you use a non-stick muffin tin and you grease it well with butter or oil, the mini potato and chorizo omelettes should be easy to remove by running a sharp knife around the edges.
Allow the mini omelettes to rest in the muffin tin for 5-10 minutes before removing them, not only that will make it easier to remove them, but the eggs will be perfectly set and the flavours amazing.
Dice the potatoes and chorizo evenly, so they can cook at the same time. All potatoes, onion, garlic and chorizo have to be well cooked when mixed with the raw eggs, they won't have time to cook in the oven. A moderate oven temperature will help the tortillas bake nicely without overbrowning.
Similar egg dishes you might like
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Mini Spanish Tortillas with Chorizo
Ingredients
- 4 medium potatoes (670 g / 1 lb 8 oz peeled and cubed potatoes)
- 1 onion
- 2 cloves of garlic
- 6 medium eggs
- ½ chorizo ring (110 g / 4 oz cubed chorizo)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 65 ml vegetable oil (¼ cup, 2 floz)
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Instructions
- Peel and cut the potatoes into small cubes.
- Peel and chop the onion and garlic, then cube the chorizo.
- In a large frying pan set over a medium heat, add half of the oil and fry the chorizo briefly.
- Remove it from the oven and set aside.
- In the same pan, add the onion and garlic with a pinch of salt, and fry them until golden.
- Remove them from the pan too.
- Add the remaining oil, and then add half of potatoes.
- Season them well with salt, and fry them until golden.
- Remove them from the pan and repeat with the rest of the potatoes.
- In a large bowl, crack the eggs, season them with salt and pepper, and beat them well.
- Mix all the ingredients together.
- Butter a 12-hole muffin tin and divide the mixture evenly.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden.
- Remove the tin from the oven, and allow the mini omelettes to rest for 5-10 minutes.
- Run a sharp knife around the edges of each muffin to remove them from the tin.
Video
Notes
- Make sure you use a non-stick muffin tin and you grease it well with butter or oil, the mini potato and chorizo omelettes should be easy to remove by running a sharp knife around the edges.
- Allow the mini omelettes to rest in the muffin tin for 5-10 minutes before removing them, not only that will make it easier to remove them, but the eggs will be perfectly set and the flavours amazing.
- Dice the potatoes and chorizo evenly, so they can cook at the same time. All potatoes, onion, garlic and chorizo have to be well cooked when mixed with the raw eggs, they won't have time to cook in the oven. A moderate oven temperature will help the tortillas bake nicely without overbrowning.
Nutrition
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