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Egg Muffins With Potatoes & Onions (Tortilla Style)

Spanish Tortilla Egg Muffins (Mini Potato Omelettes)

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Spanish
  • Diet: Gluten Free

Description

Spanish-inspired mini tortilla egg muffins with fried potatoes and onions are super delicious for breakfast, lunch or as a snack. You can make these ahead of time. Gluten-free, dairy-free, Whole30, vegetarian-friendly.


Scale

Ingredients

67 medium potatoes, peeled and sliced thin
1 medium onion, sliced (I do quarters and slice into strips)
4 tablespoons olive oil (plus extra while cooking, if needed )
2/3 teaspoon salt
1/4 teaspoon pepper

For the egg mixture
8 large eggs (use more if they are small)
1/4 teaspoon salt and a little pepper


Instructions

  • Prepare potatoes and onions, then start heating the oven to 180 C / 355 F.
  • Heat a large frying pan over medium heat and add about 3-4 tablespoons of oil (a thin layer). Add the potatoes and spread evenly. Once they start sizzling, pop a lid on top and cook for 2 minutes. They will fry on the bottom and having the lid on will help to steam them on the inside as well, speeding up the cooking.
  • After 2 minutes, open the lid and turn the potatoes over. Add the onions and season with about 2/3 teaspoon of salt and a little pepper. Cook for another minute and stir the potatoes with the onions. You can add a little more oil if the mixture starts to stick to the bottom, this will depend on your frying pan.
  • Pop the lid on top again and cook for 1-2 more minutes covered, then open and stir again. Cook for 2-3 more minutes, stirring as the bottom browns. Total cooking time should be about 10-12 minutes and potatoes should be soft to bite. Set aside.
  • Whisk the eggs with a little salt and pepper. Prepare a 12-muffin baking pan. Grease or spray lightly with oil if needed. My pan is non-stick so I didn’t add any oil.
  • Add about 2-3 tablespoons of the egg mixture into each muffin casing. Divide the cooked potatoes and onions between the 12 muffin casings, lower them gently into the egg mixture.
  • Pop in the muffin tray in the oven, middle shelf, for 10 minutes. The muffins will rise and firm up at the top. Once cooked, remove the tray and remove the muffins onto a plate.
  • Enjoy hot or store in the refrigerator for 2-3 days. I like them with a salad and a little mayo or aioli.

Notes

Potatoes: I used 7 potatoes as some were a little smaller, I usually calculate 1 medium potato for 2 muffin casings. You can use any type of potato here.

Low-FODMAP option: Onions can be omitted or add some green parts of the leeks instead.

Paleo option: I personally think of white potatoes are paleo-friendly but if you’re avoiding them for any reasons, feel free to use sweet potatoes.

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