Cupcake Pan Spanish Tortillas
- Yield 12 pieces
- Prep 25 minutes
- Cook 20-25 minutes
Spanish flavors mingle on a bed of hash brown potatoes for a perfectly flavorful breakfast serving.
"While many Americans think of flatbread when they hear 'tortilla,' in Spain, the word also refers to a potato-based omelet. My version, designed for the cupcake pan, is equally as delicious as the original, with the Parmesan forming a flavorful crusty topping." —Hollis Wilder, author of Savory Bites: Meals You Can Make in Your Cupcake Pan
- Nonstick cooking spray, for the pan
- 6 frozen hash brown patties, from a 16-ounce package
- 6 large eggs
- 1/4 cup ready-made pesto
- Freshly ground black pepper
- 1 cup button mushrooms, finely chopped
- 1 (6-ounce) jar roasted red peppers, finely chopped OR 1 small red bell pepper, finely chopped and sauteed to soften
- 1 medium zucchini, diced
- 6 ounces Fontina cheese, diced
- 10 fresh basil leaves, cut into ribbons
- 3/4 cup grated Parmesan cheese
- Preheat the oven to 350F. Spray a 12-well classic cupcake pan with nonstick cooking spray.
- Cut the hashbrown patties in half and place 1 half in each well of the pan, trimming them to fit as needed.
- In a medium bowl, beat the eggs with a fork and stir in the pesto along with a few grinds of black pepper. Add the mushrooms, roasted peppers, zucchini, and Fontina to the eggs and mix well. Divide the egg mixture evenly among the wells of the pan.
- Sprinkle the basil and chives over each well and top with the Parmesan. Bake until golden on top, 20-25 minutes. The eggs will be a bit jiggly when you remove them from the oven; don’t worry—they will continue to cook while they cool in the pan.
- Let the tortillas cool in the pan for 5 minutes. (Do not let them rest longer than that, as the eggs will begin to sweat.) Then loosen the sides of each tortilla with a table knife and insert the tines of a fork between the pan and each tortilla to lift it out. Serve the tortillas with your favorite toast and preserves and a variety of sausages and crispy bacon alongside.
- Store the tortillas in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350F.
VARIATION: For a beautiful presentation, serve each tortilla on top of creamy tomato sauce with a crostini on the side. To prepare the crostini, toast or grill 12 slices of Italian bread, rub with fresh garlic, drizzle with olive oil, and sprinkle with coarse salt.
Reprinted with permission from Savory Bites: Meals You Can Make in Your Cupcake Pan (Stewart, Tabori & Chang, 2013).