Spanish tortillas are a type of 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.
Servings and Ingredients
|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|
|10 Hy-Vee large eggs|
|½ tsp. Hy-Vee kosher salt|
|2 oz. Hy-Vee Select natural fresh goat cheese|
|1 large tomato, chopped, for serving|
Things To Grab
- Standard muffin tin
- Large skillet
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray; set aside.
- Fill muffin cups three-fourths full with potato filling (about 3 tablespoons per cup); set aside.
- 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.
- 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.
140 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 165mg
- Sodium: 290mg
- Total Carbohydrates: 7g
- Protein: 9g
Vitamin A 20%
Vitamin C 15%
August Seasons 2017.