These are mini tortillas de patatas, spanish tortillas, that are great for hors d’oeuvres and tapas.
I used a silicone baking cup tray for mini cupcakes.
You can add different toppings like grilled red peppers, anchovies, Manchego cheese, olives, chorizo, or just leave it plain.
This was for a Sunday brunch where I also made pasta with cherry tomatoes, basil, and panko breaded chicken breast. For the breaded chicken I made several sauces to choose from, they were like dips. Everybody liked the curry mayonnaise, the fig with caramelized onions, and the chipotle sauce.
2 garlic cloves, minced
salt and pepper
I boiled the potatoes to make everything easier and faster. I cooked the chopped onion and garlic in olive oil until they were tender. I cut the potatoes into small pieces, then added them to the olive oil and smashed them together while cooking with the onion and garlic. I removed them from the stovetop and mixed all of it in a bowl with the whisked egg, seasoned with salt and pepper.
Pour the mixture on the cupcake baking tray and bake approximately for about 15 to 20 minutes.
A perfect bite to follow a Sangria…