Spanish tortilla de patatas muffins

Ingredients for 1 servings:

• 5 m.-sized potatoes
• 1 large onion(s)
• 5 eggs
• salt and pepper
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, vegetarian, spicy, hearty

First, preheat the oven to approximately 200°C (top/bottom heat). Lightly brush a 24-hole mini muffin tin with olive oil or line it with baking cups. Wash the potatoes and peel them if desired (essential in Spain, but well-washed skins will work). Cut them into small cubes and place them in a bowl. If you have a deep fryer, you can fry them now. If not, I recommend the following resource-saving alternative because it doesn’t require as much oil and is really easy: Add olive oil to the diced potatoes in the bowl and stir until the potatoes are coated with olive oil. Place them all on a baking sheet lined with baking paper (they shouldn’t stick together if possible) and place the tray in the preheated oven. Let the potatoes cook for about 15-20 minutes, until they are cooked through and lightly golden brown. While the potatoes are in the oven, finely dice the onion and place it in a bowl of salted water. This will reduce the onion’s sharpness, but still provide more flavor and juiciness. Crack the eggs into another, larger bowl and whisk lightly. If you’re unsure about whether the eggs are particularly large or small, use one less. You can always add more later. When the potatoes are done, remove the baking sheet from the oven. Drain the onions and add them to the bowl with the eggs. Add the potatoes, season with salt and pepper if desired, and stir well. Divide the mixture evenly among the muffin tins and bake them in the oven. Wait another 15-25 minutes, until the egg is set and the surface is lightly browned. Remove the muffins from the tin. Variations: Add spinach to the mixture (drain any frozen spinach well beforehand), slice in a red bell pepper, etc. Note: This recipe is based on an original Spanish tortilla de patatas recipe. I’ve adapted it slightly for my own purposes. The Spanish tortilla de patatas is delicious both hot and cold. My mini baking trays (24-inch trays, each 3.5 cm in diameter) made exactly one tray. For a main course serving with a side salad, the tray serves three.