Easy Spanish Omelette Muffins

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This recipe is inspired by the popular Spanish tortilla de patatas (Spanish omelette). I learned how to make tortillas from a Spanish friend. I had tried several times before with little success. I learned from my friend that there are two small tricks that make all the difference: the way you cut the potatoes and the way you flip the omelette. The first one is easy (you just need to shave the potatoes) but the second took me a while to master…the dramatic climax of omelette flipping can ruin your creation in just seconds if not done right. If you’d rather avoid an unpleasant surprise, you can use the frittata trick: let the oven do the work. These go one better, by being baked into muffins…breakfast, brunch or lunch, any excuse is good to eat these packable, portable version of the Spanish omelette.

Further Food Nutritionist Commentary:

Having grab-and-go breakfasts and snacks is a great way to ensure you’re in control of what you put in your body. These are a great alternative to drive-through or coffee shop breakfast sandwiches, with a healthy dose of protein, carbohydrates and fat to get you through your morning. It also adds a punch of antioxidants from the peppers to keep your cells happy.

Joana keeps these low-FODMAP by infusing the oil with all the flavor of garlic without the excess fructans from the actual clove. She does the same with green onions by just using the green tops.

By Casey Giltner, Nutritionist

Easy Spanish Omelette Muffins

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Servings: 12

Ingredients

4 tablespoon olive oil

1 garlic clove

2 medium potatoes (peeled and shaved in small pieces)

6 eggs (beaten)

½ cup chives (green tops only, chopped)

Pinch of salt

Pinch of black pepper

½ red bell pepper (thinly sliced)

Instructions

  1. Preheat oven to 360 degrees F.
  2. Heat the olive oil with the garlic clove in a skillet over medium–high heat. Remove the garlic clove and reduce heat to medium.
  3. Add the shaved potatoes and let cook for 15 minutes or until tender and slightly golden in the edges.
  4. Whisk the eggs in a big bowl and add in the chives, salt and black pepper.
  5. Place the potatoes in the egg mixture and incorporate.
  6. Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top.
  7. Bake for about 15 minutes.
  8. Cool slightly and serve.
Preheat oven to 360 degrees F. Heat the olive oil with the garlic clove in a skillet over medium–high heat. Remove the garlic clove and reduce heat to medium. Add the shaved potatoes and let cook for 15 minutes or until tender and slightly golden in the edges. Whisk the eggs in a big bowl and add in the chives, salt and black pepper. Place the potatoes in the egg mixture and incorporate. Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top. Bake for about 15 minutes. Cool slightly and serve.

Nutrition Information

Per Serving:  Calories: 107; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 106mg; Sodium: 37mg; Potassium: 189mg; Carbohydrate: 7g; Fiber: 1g; Sugar: 1g; Protein: 4g

Nutrition Bonus:   Vit C: 20%; Iron: 5%

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