Hors d'OeuvresLunchVegetarian

Spanish Omelette Muffins (makes 6)

Spanish Omelette Muffins (makes 6)

Finally, finally I have made a Spanish omelette that somewhat resembles the piece I ate outside in a lovely square in Madrid. I have made various attempts over the years and have always produced a bland version with no real taste. I was a little stuck for things to make as there was not much in my fridge. I mixed eggs, scallions/spring onions, garlic and cooked new potatoes together and poured 2 tbsp. of the mixture into each of the 6 muffin molds in my fantastically non-stick muffin tray (made from silicone – a brilliant investment). If you have a mini-muffin mold, the mixture will stretch to 12 muffins. The lovely thing about these little omelette muffins is that they are perfect for a picnic/lunchbox/hors d’oeuvres (especially the mini-muffins) and perfect for all ages. You can switch around the ingredients – spinach, tomato or whatever springs to mind. I made them for my book club and they were clamoring for the recipe and they are still unusual enough that people are intrigued.


Extra Virgin olive oil – for greasing muffin molds

4 x new potatoes   – cut into small chunks

4 eggs – cracked and whisked

1 x bunch of scallions – finely chopped

Salt and freshly ground pepper


Grease the muffin molds with olive oil.

Cook new potatoes until just tender – about 10 minutes.

Crack eggs and whisk with a fork.

Add finely chopped scallions, salt and pepper and cooked potatoes.

Pour 2 tbsp. mixture into each muffin mold and cook in oven at 350 degrees for around 15 minutes (until top is firm).





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