Wednesday, September 9, 2009


Hello, dear readers!

I have returned from my travels and I have a recipe for you. I have a food-review to post shortly about all the delicious (and sometimes surprising) things I ate, but I'm still working on it.

For now, inspired by the Spanish tortillas I ate while in Spain, I have concocted a lunch or breakfast recipe that makes packing a lunch or grabbing something to eat in the morning pretty easy. You could easily make amendments to this recipe to include other types of cheese, sliced ham, red peppers, etc, or the traditional potato found in Spanish tortillas, so if you have success with variations, let me know! :)

Mini Tortillas con Queso (and Spinach) (Makes 12)

You need:

6 eggs
3 tbs chopped chives (or green onions)
1.5 c chopped baby spinach (or arugula)
3 oz sharp cheese, like cheddar, parmesan, or gruyere, grated.
2/3 c dairy - i used 10% cream but you could use milk or yogurt or something else.
a 12-cup muffin tin
cooking spray

1. Preheat your oven to 400ºF and spray the muffin tin with cooking spray, or grease it with butter. You could put muffin liners in, but I don't know how well the egg would come off the paper.

2. With a whisk or a hand mixer, beat the eggs with the milk/cream until foamy.

3. Stir in the chives and spinach.

4. Using a 1/4c measuring cup, fill each muffin cup with the egg mixture.

5. Divide grated cheese among the cups and bake 15-20 minutes, until puffy and golden brown on top.

Mine deflated a lot after I took them out of the oven, but they're still really tasty!

These tortillas freeze really well, too. I just packed all of mine up in individual ziplocks and put them all in a big freezer bag. Just pop it in the toaster oven to warm it up the morning of, or at work/school if you have access a toaster oven. I imagine the microwave would work out OK too, but they might get a bit rubbery.

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1 comment:

  1. That looks delish! I'm always looking for good party food. Thanks for this!