Breakfast tortillas

Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Quick to prepare, these individual tortillas are baked in a muffin pan. If liked, you could easily make one half of them vegetarian and the other half with bacon – see the variation, reducing the quantity of bacon to three rashers. Why not make the most of the heat of the oven by roasting extra cherry tomatoes at the same time as cooking the tortillas to serve as an accompaniment?

Ingredients

  • 1 tbsp butter, plus extra for greasing
  • 1 onion, finely chopped
  • 2 cooked potatoes (about 250 g/9 oz total weight), such as Maris Piper, peeled and cut into large cubes
  • 4 large eggs, lightly beaten
  • 2 tbsp double/heavy cream or milk
  • 3 tbsp snipped chives
  • 4 cherry tomatoes, halved
  • sea salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C/350°C/Gas 4. Liberally grease 8 holes in a muffin pan with butter.
  • Melt the remaining butter in a large non-stick frying pan over a medium heat and cook the onion for 8 minutes, stirring regularly, until softened. Stir in the cooked potatoes and cook for another 2 minutes until warmed though.
  • Meanwhile, whisk together the eggs, cream and chives in a large mixing bowl and season with salt and pepper. Stir in the onion mixture until combined, then ladle into the prepared muffin pan. Place a half of tomato on top of each tortilla and bake for 15–18 minutes until risen and just set.