Tortillas Espanolas

Recipe

Breakfast
Tortillas Espanolas

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Egg cups with wilted spinach, goat cheese, sliced Spanish chorizo and diced tomatoes

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3.76 out of 5 stars
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17 ratings

Recipe Data

12
Servings
20min
Prep
35min
Total

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    Description

    Spanish tortillas are a street food found in Spain containing a combination of eggs, potatoes, vegetables and spices. These portable egg cups are a perfect way to start your day.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Hy-Vee olive oil nonstick spray
    ½(28-oz) pkg. Hy-Vee frozen potatoes O'Brien
    ½(6-oz) pkg. baby spinach, finely chopped, about 2 cups
    1 tsp.fresh garlic, minced
    4 oz.Spanish chorizo, thinly sliced, about 3/4 cup
    10Hy-Vee large eggs
    ½ tsp.Hy-Vee kosher salt
    2 oz.Hy-Vee Select natural fresh goat cheese
    1large tomato, chopped, for serving

    Things To Grab

    • Standard muffin tin
    • Large skillet
    • Ladle

    Directions

    1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray; set aside.
    2. Fill muffin cups three-fourths full with potato filling (about 3 tablespoons per cup); set aside.
    3. Spray a large skillet with nonstick spray. Add potatoes and cook for 5 minutes, stirring constantly. Add spinach and garlic; cook for 5 minutes more or until potatoes are tender and spinach is wilted. Remove from heat and stir in chorizo.
    4. Whisk together eggs and salt in a medium bowl. Using a ladle, carefully pour egg mixture into muffin cups until potato filling is covered. Dot the tops with pieces of goat cheese. Bake for 20 to 25 minutes or until muffins are set in the centers. Remove from oven and let stand for 5 minutes. Serve warm topped with tomato.

    Nutrition facts

    Servings

    140 Calories per serving
    1 tortilla

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 165mg
    • Sodium: 290mg
    • Total Carbohydrates: 7g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 15%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    August Seasons 2017.