Mini Spanish Tortillas with Chorizo

2 halves of a potato and egg muffin sitting on top of other whole muffins.

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Mini Spanish Tortillas with Chorizo

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Brunch, Lunch

Cuisine: Spanish

Servings: muffins

Calories: 60kcal

Author: Daniela Apostol

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)

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