Recipe by Chef John
"This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion."
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Spanish chorizo sausage, finely diced
russet potato, peeled and finely diced
salt and freshly ground black pepper to taste
grated Manchego cheese, divided
cayenne pepper, or more to taste
These are amazing little tasty bites. and so easy to put together. Just the right size for an appy, brunch or cocktail party. I did use the Manchego cheese, which is a little pricey but well worth it. I am sure another semi-dry cheese would work just as well though.
Disappointing. I followed the recipe using soy chorizo (shame on me, but that's what the snooty upscale grocery store with initials WF carried). I wasn't very competent on doing the ol' shake-a-shake-a (see video) and had egg flowing over the muffin cups. I result rated "their ok" by the family. Maybe real meat gets different results.
I bought Mexican Chorizo and it did not look like the chorizo in the video -- it was soft and in a plastic casing that had to be removed. Therefore, I cooked it in a pan with the potatoes and didn't need to use any olive oil. I also didn't have the tiny muffin tins so I used regular sized ones. And, I didn't have the right cheese -- I only had farmer's cheese oacked in brine. Since the cheese was in brine, I didn't use any salt and since the chorizo was really hot, I didn't add any cayenne pepper. It turned out fabulously and I increased the cooking time to 20 minutes to allow for the larger muffin tins. For garnish, I mixed avocado, tomatoes, garlic, lemon juice, green onion and salt together and served it with sour cream as well. AMAZING!
I wish I could give it 4.5 stars. The only substitution I made was for mild cheddar since I lived in Germany at the time and Manchego was non-existent in that market. These are really easy to make and last on the serving tray for several hours since they are best at room temperature. Serve them with some hot sauce, sriracha, sambal, or my favorite, tomatillo salsa (green salsa). They are great leftover chopped up in breakfast tacos or burritos.
I'm giving this recipe 5 stars for several reasons. One was because it was very easy to make. I had some vegetarian chorizo in the freezer, not completely knowing what I was going to make, then I saw this recipe and thought it would make a wonderful brunch dish along with a French toast bake from this site also. I opted to use regular size cupcake pan for more of a meal. But the appetizer size would be the perfect party treat. The only ingredient I added was a little chopped onion, cooked with the chorizo and a meal we had. This recipe is extremely versatile, which added to it appeal. Try and stay close to baking times. Eggs have a tendency to dry out and become tough when over cooked.
These were delicious, flew off the plate!
Easy recipe to make and a wonderful flavor especially with the garlic aioli
These mini quiches were adorable and delicious! I used 1 regular sized muffin tin and baked for about 20 minutes, but my oven runs hot. I used 9 eggs and probably could have done with one more, or could have added a little milk to the eggs. I will add this recipe to my list of things to serve for brunch when hosting! The video is helpful too.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Chorizo Mini Quiches
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 133
** Calories from Fat: 83
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