Mini Spanish Omelettes
These mini Spanish omelettes made in a muffin tin are easy and delicious - a great family friendly meal, picnic food or lunch box idea.
Servings: 12 mini omelettes
Ingredients
- 2 Tbsp olive oil
- 300 g Cornish new potatoes
- 1 small red onion (approx. 100g)
- 75 g chorizo sausage
- 6 large eggs
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Brush a 12 hole muffin tin generously with 1 Tbsp of the olive oil and set to one side.
- Scrub the potatoes well under running water to remove the mud. Boil potatoes whole for 10 minutes until almost cooked through. Drain and leave to cool.
- Meanwhile, peel and finely slice the red onion and peel and finely chop the chorizo sausage. Once the potatoes are cool enough to handle, slice into rounds.
- Heat the remaining oil in a large frying pan and fry the onion and chorizo for a few minutes until the onion is soft. Add the potato and fry for another 2 minutes, gently stirring to colour the potato with the chorizo juices.
- Divide the potato mixture between the 12 holes of the muffin tin. Break the eggs into a jug or bowl and beat, then pour over the potato mixture in the muffin tins, dividing equally between the 12 holes.
- Bake in the preheated oven for around 20 minutes until puffed up and golden.
- Leave to cool in the tin for a few minutes before serving warm with a leafy salad. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
Notes
If you're having trouble with the omelettes getting stuck in the muffin tin, try using a silicone muffin tin or silicone muffin cases instead.