These Spanish Egg Muffin Cups are Spanish omelettes in mini form (Tortilla Española) and they’re made with eggs, potatoes, and onions then baked in a muffin tin! Perfect for brunch or even make-ahead breakfast meal prep!
My mom used to make tortilla española all the time! It was one of our faves for breakfast.
A Cuban Tortilla de Papa is basically a delicious omelette made with potatoes, onion, and garlic cooked in olive oil. A famous dish from Spain that then Cubans stole it and made it their own.
The point of making a Tortilla Español or Tortilla de Papa was to use up all the eggs before they spoil. We’d also sometimes add leftover chicken too. Any leftovers, really. No food must go uneaten!
A traditional Spanish omelette (more like frittata, actually) is usually made in a skillet then sliced and served. It looks something like this.
I, however, wanted to give my own brunch-y twist to this famous gem by making it in a muffin tin. Similar to how I made healthy egg muffin cups except with all the delicious salty, carby, starchy ingredients of a traditional Spanish omelette.
Tips for the Perfect Spanish Egg Muffin Cups
- Gold or russet potatoes are best for this since they are actually a little less starchy and bring a delicious buttery taste to them.
- Coating the muffin tin with coconut oil helps immensely when it comes time to remove the frittatas from the muffin tin. You could also use a silicone mold, like this one. They pop right out.
These spanish egg muffin cups are so savory, buttery and delicious, they seriously are perfect for brunch, back to school, or even a quick gourmet grab-and-go breakfast. Plus, they are easy to make!
I hope you make these and LOVE them!
Mini Spanish Omelettes (Tortilla de Papa Cubana)
- Coconut oil spray, preferably
- 1 gold potato chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons olive oil
- Salt + pepper to taste
- 1 dozen eggs
- Preheat oven to 350 degrees F. Generously goat each muffin cup of a nonstick muffin tin with coconut oil. (I found that coconut oil works best for the egg mixture not sticking to the muffin tin after baking.) Set aside.
- Into a skillet, add the potato, onion, and garlic. Coat the mixture with olive oil then top with salt and pepper. Cook over medium heat for about 15-20 minutes or until the potatoes are tender.
- Meanwhile, whisk the eggs in a bowl. Once the potato-onion mixture is cooked, divide the mixture evenly into 12 muffin cups then pour the whisked eggs on top. Do not overfill.
- Bake for 20-25 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!
SHOP THE RECIPE
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