Mini No-Flip Tortillas Espanola, Wow!

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12 servings Easy
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Ingredients (7)

  • One bag of small Dutch potatoes (1.5 pounds), thinly sliced with peel left on
  • One medium onion, quartered first and then thinly sliced
  • 6 large eggs, beaten with a dollop of cream
  • About 8 large basil leaves, sliced, you know, the chiffonade thing
  • About 3 T of sun-dried tomatoes
  • 3/4 cup of Olive Oil
  • Kosher salt and pepper to taste


This idea occurred to me because I wanted to eat tortilla but I didn’t want to fool with flipping the pan yet I still wanted to maintain the beauty of the slices of potato. So—I bought some of these small Dutch potatoes and dug out the muffin pan. Oh, and I added some Italian flavor as well with fresh basil leaves and sun-dried tomatoes.


  1. 1Heat the olive oil in a pan over medium heat. Layer the onions and potato and season with salt and pepper. Turn heat down when you hear the olive oil start to bubble. With this preparation of tortilla, you can stir the potato and onion around in the olive oil to thoroughly coat. Done when the potato is soft but not falling apart. About 20 minutes.
  2. 2Drain this mixture in a colander over a plate. You should get approximately 1/2 cup of the olive oil back. Save this olive oil it makes killer bruschetta.
  3. 3Pour the cooked onion and potato mixture into the bowl with the beaten eggs. Mix well to incorporate. Let sit for 20 minutes.
  4. 4Line a muffin pan with foil cupcake liners. Spray some Pam like I did for insurance. Preheat over to 375 degrees.
  5. 5Add the basil and sun-dried tomatoes to the egg, potato and onion mixture. Incorporate thoroughly and divide the mixture among the 12 cupcake liners in your pan. Bake for approximately 20-25 minutes. And voila, you have an amazing party tapas.
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