John Myers
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Potato Gratin and Omelette from Muffin Pan
The perfect potato gratin and omelette from muffin pan recipe with a picture and simple step-by-step instructions.
potato gratin
- 1,5 kg Waxy potatoes
- 100 g Melted butter
- Oil for greasing
- 2 piece Clove of garlic
- 1 tbsp Thyme
- Pepper
- Salt
omelet
- Oil for greasing
- 1 piece Big onions
- 100 g Ham cubes
- 100 g Diced tomatoes fine
- 100 g Grated cheese
- 6 piece Eggs
- Salt
- Pepper
- 2 tbsp Soda
- 0,5 bunch Chives
- 1 pinch Chilli flakes
potato gratin
- Peel the potatoes and cut into thin slices. Then mix with salt, pepper, melted butter, garlic and fresh thyme.
- Grease the muffin tins. Stack the potato slices neatly in it. You are allowed to look over the edge. Bake the mini gratins in the oven for 60 minutes at 190 ° convection. Then remove from the mold with a fork and serve.
Savory omelette
- Finely chop the tomatoes and onions. Mix the eggs vigorously with salt, pepper, a few chilli flakes and a dash of sparkling water.
- Grease the muffin tins. Then fill the mold with tomatoes, onions, bacon and cheese and add the egg mixture on top.
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