Mini Potato Tortillas & Notes - Spain

[Guest guest]

MINI POTATO TORTILLAS

 

14 oz (400g) waxy potatoes, peeled

3 fl oz (75ml) olive oil

1 onion, peeled and very thinly sliced

2 cloves garlic, peeled and crushed

6 lg eggs

sea salt

black pepper

 

Have ready muffin tins, preferably mini ones but regular ones will work as

well although the size of the tortillas will be bigger.

 

Slice the potatoes very thinly using a mandolin slicer or a sharp knife. Dry

them on kitchen paper towels or a clean tea towel.

 

Heat the olive oil in a large nonstick fry pan over a medium heat. Throw in

the potato slices, onion and garlic and cook for 15 to 20 minutes, or until the

potatoes are tender and the onions lightly caramelized.

 

Beat the eggs in a bowl with a generous sprinkle of salt and pepper. Gently

stir the potatoes into the eggs and set aside for 10 to 15 minutes.

 

Preheat the oven to 350 F/ 180 C /gas 4.

 

Lightly oil the muffin tins, then fill with the egg and potato mixture.

 

Place in oven and cook for 12 to 15 minutes, or until just set. Loosen the

tortillas, then remove, or alternately eat them from the tins. They are good

eaten hot or cold and delicious with garlic mayonnaise.

 

NOTE:

 

The key to this recipe is to make sure that you leave the potatoes to soak

properly in the egg mixture.

 

You can add some Soyrizo when frying the potatoes to give an extra touch of

heat.

 

You may also add some finely chopped jalapenos for a little extra heat.

 

You may also add spices to your liking such as paprika or hot pepper.

 

These are so cute looking on a plate. Delicious as a side to the main meal or

as an appetizer served with a dip or alone. If serving as an appetizer without a

dip you might want to garnish them with a piece of roasted red pepper, a slice

of black olive