Nothing conjures up tapas for me quite like a slice of Spanish Omelette and I am always reminded of a night in Madrid at a local haunt in a small square and pairing my tapas with a glass of Rioja. But, sometimes a Spanish omelette can be bland so wrapping it in a salty slice of prosciutto improves the flavor. I cook the mixture in a muffin tray and they are good with a salad or can be served as hors d’oeuvres or appetizer. Very portable so ideal for a picnic of a lunchbox. Can be eaten hot or cold
Oil for greasing muffin tin
6 slices of prosciutto
4 medium size new potatoes
1 large bunch of scallions – finely chopped
4 large eggs
Grease the muffin tin then line 6 of the muffin moulds with a slice of prosciutto.
Cook the new potatoes until just tender, drain and cut into small pieces.
Whisk 4 eggs in a bowl then add scallions and potatoes and stir together.
Divide egg mixture between the 6 muffin moulds. Place in oven and cook for 15 – 20 minutes until egg mixture is firm.