Mini Spanish Tortillas

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Mini Spanish Tortillas
  • 8Servings


  • 6 large eggs
  • 1 1/2 tablespoons heavy cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 ounces tricolor baby potatoes
  • 1/3 cup chopped shallots
  • 2 teaspoons minced fresh rosemary


Line two 12-cup mini muffin pans with foil liners. In a large bowl, whisk together eggs, heavy cream, salt and pepper. Quarter baby potatoes, and thinly slice crosswise. Add to egg mixture with shallots; toss to coat. Divide mixture among muffin cups. Bake at 350 degrees until puffed and cooked through, about 25 minutes. Top with rosemary.