Mini Spanish Tortillas



25 min


1 h


4 servings

Mini Spanish Tortillas

Photo: Jodi Pudge

These chorizo and potato-filled morsels are a great make-ahead breakfast or snack—perfect for filling little bellies.


  • 1/4 cup olive oil
  • 1/2 cup diced chorizo , casing removed
  • 1 cup white onion , chopped
  • 4 cups yellow-fleshed potatoes , peeled and diced 1/2 inch thick
  • 2 tsp chopped garlic
  • 1 1/2 tsp salt
  • 1/4 tsp hot smoked paprika , or cayenne pepper
  • 7 large eggs


  • Preheat oven to 425°F. Cut 12 5-in. square pieces of parchment paper and press into the wells of a muffin tin to line. Set aside.
  • Heat 2 tbsp olive oil in a large non-stick frying pan over mediumhigh heat. Add chorizo and sauté for 1 min or until beginning to crisp around the edges. Use a slotted spoon to remove chorizo from pan and set aside.
  • Turn heat down to medium, add onions and sauté for 2 min or until softened. Add remaining 2 tbsp oil and potatoes and sauté for 15 to 20 min or until tender and lightly golden. Add garlic, ½ tsp salt and paprika and sauté for 1 min longer. Remove from heat and combine with chorizo.
  • Beat eggs with remaining 1 tsp salt and stir in potato mixture.
  • Divide egg mixture between prepared muffin wells and bake for 6 to 8 min or until eggs are set at the edges and beginning to puff. Turn broiler to high and broil for 2 to 3 min or until eggs are puffed and lightly golden on top. Remove from oven and serve.


Our nutritional information is for an adult-sized portion, but if you are concerned about sodium, reduce salt to ½ tsp and only add to eggs.

Nutrition (per serving)

  • Calories
  • 460,
  • Protein
  • 18 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 29 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1191 mg.

Photo by Jodi Pudge. 

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