Mediterranean Potato Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 800 g potato (s), floury cookin
- 1 onion (s)
- 4 tablespoon heavy cream
- 4 egg yolks
- 4 tablespoon potato flour
- 3 egg whites
- 0.25 teaspoon ¼ thyme
- 0.25 teaspoon ¼ marjoram
- 0.25 teaspoon ¼ oregano
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, cook in the skin and allow to evaporate a little. Then peel and put through the potato press.
- Separate the eggs and dice the onion. Mix the egg yolk, diced onion, cream, potato flour and herbs with the pressed potatoes.
- Beat the egg whites very stiff and carefully fold into the potato mixture with a spoon.
- Grease the muffin pan well and distribute the potato mixture evenly over 12 molds.
- Bake in the preheated oven on the middle rack at 180 degrees C for about 30-40 minutes. Serve warm with the main course or as a main course with a salad.
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