Gitano's Mini Spanish Tortillas

Gitano's Mini Spanish Tortillas


"I created this for a Gang Up Breakfast Challenge, Potatoes, Onions and Spinach are the highlight of this tasty and filling Spanish Tortilla. Baked in a muffin pan for single servings, they freeze beautifully. All you need is a quick zap in the microwave and you have breakfast on the go!"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Melt butter in a large frying pan over low heat, add potatoes and saute on low for 5-7 minutes until potatoes are almost soft.
  2. Season with salt & pepper and add onions, cook for another 2-3 minutes until onions are soft.
  3. Drain potatoes and onions on a paper-towel lined plate, set aside.
  4. In a medium bowl, whisk eggs with milk until frothy.
  5. Spray a 6 tin muffin pan with Non-Stick Spray, evenly divide potato and onion mixture into 4 of the 6 muffin tins.
  6. Arrange steamed spinach on top of potatoes/onions (dividing equally).
  7. Pour Egg/Milk mixture over top, until the tins are full.
  8. Bake in a 350F oven for 30-35 minutes or until eggs are set.


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