Tortilla Muffins
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon butter for the pan
- 150 g peas (frozen)
- 450 g potato (s), boiled
- 80 g ham (Serrano)
- 2 onions)
- 2 tablespoons oil
- 2 cloves garlic)
- 5 egg (s)
- 120 ml milk, low-fat
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Grease the 12 hollows of a muffin tin with the butter and chill.
- Put the peas in a colander and scald with boiling water, then drain. Peel the potatoes and cut into 1.5 cm cubes. Dice the ham.
- Peel and dice onions and sauté in hot oil until translucent. Squeeze the garlic and sauté briefly. Add the potatoes, peas and ham and mix in. Whisk eggs and milk together in a bowl and season with salt and pepper. Now fold in the potato mixture. Distribute the mixture evenly in the wells of the mold.
- Bake in the preheated oven at 180 ° C on the wire rack on the 2nd rack from the bottom for about 30 minutes.
- Let the muffins rest for 10 minutes in the switched-off oven, then let them cool down a little and carefully remove them from the hollows.
- Taste warm and cold.
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