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Today I've got a delicious recipe to share with you for mini Spanish omelettes. These bite-sized omelettes are baked in a muffin tin and make great finger food for picnics and lunch boxes.
I've always loved a good omelette with all kinds of fillings but I've noticed my children aren't always so keen. Throw in some potatoes though and it's a completely different story - we're on to a winner for sure, they can't get enough of them!
I made these omelettes using delicious Cornish new potatoes, the first UK mainland crop of the year which make the perfectstart to summer. Grown in the rich, fertile Cornish soils close to the sea, the potatoes have a natural salinity and sweetness and soft fluffy skins, which really sets them apart from other new potatoes for chefs and home cooks alike.
We were sent some to try for recipe testing purposes and I'm happy to confirm that they really are some of the best new potatoes I've tasted!
Cornish new potatoes arereallyconvenient too; their fluffy skins need little preparation - just a quick scrub under cold running water and you're good to go.
Mini Spanish Omelettes
Ingredients (makes 12 mini omelettes):
- 2 Tbsp olive oil
- 300g Cornish new potatoes
- 1 small red onion (approx. 100g)
- 75g chorizo sausage
- 6 large eggs
Method:
Preheat the oven to180°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 have any trouble with the omelettesgetting stuck in the muffin tin, try making them in asilicone muffin tin or silicone muffin cases instead.
For more easyfamily friendly dinner ideas and recipes,check out the Family Friendly Mealssection here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
Cornish seasonal new potatoes are making their way to Tesco stores from middle of June until end of July. They'll be available in 750g packs and as a loose option – both online and instore.
What's your favourite potato recipe?
Grace
Disclosure: This recipe and blog postwas commissioned by Cornish new potatoes. I was compensated for my time,however all opinions expressed in this post are my own.
Print Recipe
5 from 7 votes
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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Lunch, Main Course, Party Food, Snack
Cuisine: Spanish
Servings: 12 mini omelettes
Author: Grace Hall
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.
I hope you will want to try this easy and delicious recipe, please pin it if you do!
