27 Feb 2013: Spanish Tortilla Muffins

lunch on 27 February 2013: Spanish tortilla muffins

lunch on 27 February 2013: Spanish tortilla muffins

I had a very small amount of leftover hash browns in the fridge yesterday. Hmm, what to do? Ah yes, a poor man’s Spanish tortilla. A real Spanish tortilla is a glorious thing: thinly sliced waxy potatoes and onions cooked in copious amounts of full-bodied olive oil, all held together in an egg-ilicious mass of yumminess. When I looked at the sad little pile of hash browns in my fridge, I thought: the kiddos will love a Spanish tortilla muffin concoction for lunch. And, here it is. The cute little polka dotted container has some ketchup, because the kiddos always want ketchup with their hash browns and eggs. The lettuce leaf is both decorative and functional. You know how eggy hors d’oeuvres and mini quiches inevitably end up creating a little oil slick of grease on the plate? Yeah, I find that greasy residue rather unpleasant, hence the lettuce leaf, i.e., grease concealer. Plus it looks pretty. What to serve with Spanish tortilla muffins? Salty carbs of course: Cheez-Its (actually no-name Target brand) and whole wheat pretzel twists. A match made in heaven.

*Cooking Tip: Spanish Tortilla Muffin Concoction

  • 1–2 cups cooked hash brown potatoes
  • shredded cheese
  • 2–3 eggs
  • salsa to taste
  • salt and pepper

Preheat oven to 375 F. Grease a six muffin tin with cooking oil spray. Mix hash browns with a few spoonfuls of salsa.

hash browns and salsa

hash browns and salsa in a greased muffin tin

Sprinkle with shredded cheese. I used a Mexican blend. Authentic Spanish tortillas do not have cheese, but, hey, this is for kids.

a layer of shredded cheese

a layer of shredded cheese

Whisk up 2–3 eggs with a little salt and pepper and pour on top of the cheese and potato layers. Sprinkle more pepper on top because it looks nice. These little babies will puff up in the oven, so don’t overfill.

cheese and hash browns covered in egg and ready to bake

cheese and hash browns covered in egg and ready to bake

Cook until the eggs are puffed and golden on top. My oven is slow: it took about 18 minutes, but I’d start checking after 10 minutes.

finished Spanish tortilla muffins: golden on top

finished Spanish tortilla muffins: golden on top

Let the muffins cool before attempting to pry them out of the pan. I had to run a butter knife around the edge to get them to pop out. Next time, I’ll be extra careful when greasing the pan.

mmm, Spanish tortilla muffins: good warm, at room temperature and straight out of the fridge

mmm, Spanish tortilla muffins: good warm, at room temperature and straight out of the fridge

Don’t they look good? I ate one immediately, because it’s important to try your food before serving it to others. And because I have no self-control.

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