AppetizersCanapes/hors d'oeuvres

Spanish Omelette Muffins Wrapped in Prosciutto (makes 6)

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.


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