Potato tortilla cakes

Ingredients for 6 servings:

• 500 g boiled potatoes, waxy variety
• 2 tbsp oil
• salt and pepper
• 4 eggs
• 5 tbsp cream
• possibly sweet paprika powder
• Butter for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with various variations

You will need six small, heat-resistant glass dishes, such as the tealight holders from Ikea. They must not be narrow at the top so that the tarts can be turned out after baking. Preheat oven to 200°C (top/bottom heat). Peel and dice the potatoes (approx. 1 cm each side), fry in heated oil until golden brown, and season with salt and pepper. You can vary the fried potato cubes with various other ingredients. Option 1: sun-dried tomatoes, rosemary, thyme, grated Parmesan cheese, spring onions. Option 2: bacon cubes, steamed shallots, parsley. Option 3: black olives, feta cheese, thyme, garlic. All of these additional ingredients are chopped or finely chopped and mixed into the base mixture. Grease the dishes with softened butter and divide the mixture between the six dishes. Whisk the eggs and cream, season, and pour over the potato mixture. Bake in the preheated oven for 15-25 minutes, until the egg mixture has set and the tops of the tartlets are browned. Remove the tartlets from the pans; if they don’t come loose, help them loosen with a sharp knife. The tortilla tartlets are perfect as a main course with a large salad or as a side dish to a meat dish.