Description
These Mini Spanish Tortillas with Chorizo shine with savory flavors and simple preparation, making them a go-to for busy dinners. With potatoes, eggs, and chorizo, they are a satisfying and delectable dish everyone will enjoy.
Ingredients
Scale
- 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 cube the potatoes into small pieces.
- Chop the onion and garlic, then cube the chorizo.
- Heat half of the vegetable oil in a large frying pan over medium heat and briefly fry the chorizo.
- Remove the chorizo from the pan and set it aside.
- In the same pan, add onion and garlic with a pinch of salt, frying until golden brown.
- Remove the onion and garlic from the pan as well.
- Add the remaining oil to the pan and then fry half of the potatoes, seasoning well with salt until golden.
- Remove the fried potatoes from the pan and repeat the process with the remaining potatoes.
- In a large bowl, crack the eggs, season with salt and pepper, and beat well.
- Combine all the fried ingredients with the beaten eggs.
- Butter a 12-hole muffin tin and fill it evenly with the mixture.
- Bake in a preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden brown.
- After baking, remove the tin from the oven and let the mini omelettes rest for 5-10 minutes.
- Run a knife around the edges of each muffin to release them from the tin.
Notes
These mini tortillas can be served warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to add vegetables like bell peppers or spinach for extra flavor and nutrition.
Nutrition
- Serving Size: 1 mini tortilla
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg