Yesterday was no exception. Upon realising that our non-stick pan was no longer non-stick, I had to do some improvising. That's how these mini tortilla tarts came about - they were done in my muffin tray in the oven, rather than on a hob (that would have turned into a big fried up mess). Authentic? Not really. But they're very tasty, and they're perfect picnic portion sized. This recipe will make one large tortilla if your frying pan is better than mine (leave on the hob to cook slowly for 25 minutes, turning when the liquid is nearly gone from the top), or 12 mini tortilla tarts.
- 6 medium sized potatoes
- 2 small onions
- olive oil
- salt and pepper
- 5 eggs
- Peel and thinly slice your potatoes and onions. In that order, otherwise you'll be a sobbing mess.
- Slowly fry the potato and onion slices on the lowest heat with salt and pepper. Covering them will make them cook quicker, but make sure you stir every so often so they don't brown. They should take about 20 minutes.
- While they're finishing off, whisk up your eggs and put to one side.
- Preheat your oven to 180 degrees and lightly grease a muffin tray.
- Spoon your potato and onion mixture into your muffin tray indents (you'll have a spoonful left over - that's for eating).
- Pour over your egg mixture, but be careful not to go right to the top. Give them tarts a little stir - you want the egg mix to go inbetween the layers, not just around your potatoes.
- Pop in the oven for about 12 minutes, until the tops are golden brown.
- Run a tablespoon around the edge of your tarts, and either leave to go cold and have as picnic snack, or eat them warm. I bet you £10 that you can't leave them to cool.