Description
Savory sunny Spanish omelette muffins. Perfect for breakfast, brunch or a packed lunch.
Ingredients
Units
Scale
- 4 tbsp (60 ml) olive oil
- 1 garlic clove
- 2 medium potatoes, peeled and shaved in small pieces
- 6 eggs, beaten
- 1/2 cup (15 g) chives (green tops only), chopped
- 1/2 red bellpeper, cut into thin slices
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat oven to 360ºF/180ºC.
- Heat the olive oil with the garlic clove in a skillet over medium–high heat. Remove the garlic clove and reduce heat to medium.
- Add the shaved potatoes and let them cook for 15 minutes or until tender and slightly golden in the edges.
- Whisk the eggs in a big bowl and add in the chives, salt and pepper.
- Place the potatoes in the egg mixture and incorporate.
- Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top.
- Bake for about 15 minutes.
- Let cool for 5 minutes and serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Spanish
Nutrition
- Serving Size: 1 muffin
- Calories: 110