Mini Spanish Tortillas


  • Prep Time25 mins
  • Total Time1 hr
  • Makes4 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.

Nutrition (per serving)

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


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.

Photo by Jodi Pudge. 

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This article was originally published on Jun 19, 2012

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