Baked Spanish tortillas or omelettes are very much popular and so convenient for fast meals. It is the perfect dish when you are in a hurry and cannot have a breakfast in the table with the family. Although you can find many recipes online about it, the secret to baked omelettes is in your hands or taste.
Most dishes made by you need to have your personal signature. One thing to keep in mind is recipes are there to give you guidance. You are always free to add for example vanilla extract in a cake or cayenne in your favorite savory dishes. I always call myself disobedient when it comes to following recipes, but I believe it is the perfect time where the creative can flourish.
The recipe for Spanish Tortilla in this blog post was inspired by Food Wishes. Chef John has actually called it mini quiches, and my excitement for the recipe was a bit low. As disobedient as I am, I changed up the recipe. I added some parsley, onions, garlic and changed up the type of potatoes. I am on a food saving rant, and I am refusing to throw away prepared food. Since we had some really nice sweet potatoes at home, I decided to use them too. Additionally I had to add lots of black pepper. Lets face it, I love BLACK PEPPER!
Here is your cue to beginning this recipe flawlessly. Be creative and your dish will come out delicious. Your stomach will be absolutely happy for such a delight. Pen and paper? 🙂
Mini Chorizo Spanish Tortillas
- 1/2 cup sweet potatoes, boiled and diced
- 1/3 cup chorizo, diced
- 4 – 5 eggs
- 1/4 cup scallions, diced
- 1/3 cup onions, diced
- 5 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- Parsley, chopped
- 1 tablespoon olive oil
- Mozzarella / Parmesan cheese, grated
- Butter, for greasing
Preheat the oven at 200 °C (390 °F).
In a pan, add the chorizo, garlic, scallions, onions and the olive oil. Turn up the stove into medium heat. Allow the chorizo to fry up for 3 – 5 minutes while mixing casually.
Add the sweet potatoes to the pan and sauté with the chorizo for 2 – 3 minutes. Since the potatoes are already cook, there is little need to leave it longer in the pan. Turn off the stove.
Beat the eggs with the salt, paprika, parsley, cayenne and black pepper.
Grease the muffin pan (12 or 24 cup) with butter.
Add a small amount of cheese in the bottom of the 12 / 24 muffin cup pan. Next, distribute the potato and chorizo mixture. Try to keep the distance almost to the top of the cup. The following step is to add the egg mixture into the muffin cup. Avoid filling up the cup. Lastly, add some cheese to top off the tortilla.
Place the muffin pan into the oven and let it cook for around 20 – 25 minutes, or until the skewer comes out dry. If by any chance the tortillas did not golden up, then add more cheese and turn the boil for a couple of minutes. Turn off the oven and enjoy it with a nice glass of freshly squeeze orange juice. It is delicious.
Until next time, Hungry People.