Potato Tortilla Tartlets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g jacket potato (s), cooked, waxy variety
- 2 tablespoons oil
- salt and pepper
- 4 egg (s)
- 5 tablespoon heavy cream
- possibly paprika powder, noble sweet
- Butter for the molds
Print Recipe
Pin Recipe Instructions
- You will need six refractory small glass molds, e.g. the tealight holder from Ikea. They must not be narrowed towards the top so that the tartlets can be overturned after baking. Preheat the oven to 200 ° C top / bottom heat. Peel and dice the potatoes (about one centimeter edge length), fry them in the heated oil until golden brown, season with salt and pepper. The fried potato cubes can be varied with various other ingredients. Variation 1: dried tomatoes, rosemary, thyme, grated Parmesan, spring onions Variation 2: diced bacon, steamed shallots, parsley Variation 3: black olives, sheep cheese, thyme, garlic These additional ingredients are all cut into small pieces or chopped and mixed into the base mixture. Brush the molds with the soft butter, distribute the mixture over the six molds. Whisk eggs and cream, season, pour over the potato mixture. Bake in the preheated oven for 15-25 minutes, the egg mixture should be curdled and the tartlets browned on top. Remove the tartlets from the molds, if they don`t come off, use a sharp knife to help. The tortilla tartlets are ideal with a large salad as a main course or as a side dish to a meat dish.
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