A recipe for Spanish Tortilla Egg Bites, featuring a savory mix of olive oil, potatoes, onion, and chorizo baked with eggs and heavy whipping cream in a muffin tin. These are a family-traditional twist on a Spanish classic.
In a pan on medium heat, add 1/4 cup of olive oil, 1 pound of peeled and diced potatoes, and 1 small diced yellow onion. Cook for about 10 minutes or until the potatoes are soft. Then add a half pound of diced Chorizo. Let this cook for about 3 more minutes, then season with salt and pepper. Set it aside to completely cool. To a mixing bowl, add 8 large eggs and 1/2 cup of heavy whipping cream. Lightly mix this together, then add in the potato mixture with all of the drippings, and gently fold it in. Season to taste with salt and pepper. Then grease a 12-count muffin tin with olive oil and some non-stick spray to ensure they don’t stick at all. Add the egg mixture to the tin, and bake in your oven at 325 degrees Fahrenheit for about 15 to 18 minutes. When they’re done, let them cool to room temperature before eating. The author suggests topping these with a tomato mixture similar to Pan con Tomate (tomatoes, olive oil, salt, and a little garlic mixed together).
