– Spanish Potato Omelette Muffins – Tortilla Española Muffins –
These Spanish Potato Omelette Muffins are my new favorite way to enjoy the classic Tortilla Española. Each muffin is perfectly filled with soft potatoes, luscious onions, extra virgin olive oil and organic eggs, giving them that classic Spanish flavor. For those of you that don´t know Tortilla Española, it´s Spain´s popular potato omelette, served and enjoyed all over the entire country, here is the recipe for the classic version. Being a huge fan of this dish, I decided to get a little creative and serve it in a different way, the results were these super tasty and super easy to make Spanish Potato Omelette Muffins.
Perfect for Breakfast or as a Tapas Appetizer
In Spain we normally eat Tortilla Española for almuerzo (lunch) or for dinner, it´s not necessarily a breakfast item. But with these Spanish Potato Omelette Muffins, breakfast sure does comes to mind! and I mean why not? there is no rule that states you can´t enjoy these amazing muffins for breakfast! These Spanish Potato Omelette Muffins are also the perfect appetizer for cocktail parties and family get-togethers. Everyone will be raving about them and they won´t last long. Check out the video below on how to make these Spanish Potato Omelette Muffins or print out the recipe card below. Salud!
Watch the Video Below on How to Make these Spanish Potato Omelette Muffins
Spanish Potato Omelette Muffins - Tortilla Española Muffins
- -3 medium yukon gold potatoes
- -2 tbsp extra virgin Spanish olive oil
- -1 large onion
- -6 large organic eggs
- -fresly chopped chives
- sea salt
- freshly cracked black pepper
- non-stick cooking spray
Peel, rinse and thinly slice 3 medium sized yukon gold potatoes, cut them into pieces that are roughly 1 cm thick, add the cut potatoes into a stock pot, fill with cold water, about 1 inch above the potatoes, season with sea salt and heat it with a high heat
Meanwhile, finely dice 1 large onion, then heat a small non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and mix with the oil, cook between 7 to 8 minutes or until the onions start to develop a light golden color, set aside
After boiling the potatoes for 30 minutes, drain them and set aside
Crack 6 large organic eggs into a large bowl, season with sea salt and a kiss of freshly cracked black pepper and beat them together, then add the cooked potatoes and cooked onions, season generously wth sea salt and mix everything together until well combined
Spray a muffin tin with non-stick cooking spray and start adding spoonfuls of the mixture into each hole, do not over fill the holes, this recipe makes between 12 to 18 muffins, depending on the size of your muffin tin
Add the muffin tin into a pre-heated oven, bake and broil option 190 C - 375 F between 18-20 minutes, after baking let them rest at room temperature for at least 10 minutes
Transfer the muffins to a dish and sprinkle them with some freshly chopped chives
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