Whether you add these to your healthy lunchbox, grab them for a quick on-the-go breaky or a snack, or serve them for brunch and as a barbecue side, these egg and potato muffins are like mini Spanish tortillas or mini frittatas. This recipe is gluten-free, dairy-free, and Whole30-friendly. I loved making them and they turned out just as I imagined so I hope you give them a go!
Spanish Tortilla Inspired Egg & Potato Muffins
One of my favorite Spanish foods is a tortilla – egg and potato omelete or frittata – which I often buy for lunch, breaky and as tapas when travelling there. I also often make it at home as it’s a simple 2-3 ingredient dish that is fabulous with some salad. Then I thought, wouldn’t this be great as mini tortilla muffins? I could make a batch and enjoy in lunchboxes or for a quick breaky or snack on the go.
I decided to fry the potatoes and onions as you would for a tortilla but instead of cooking the egg in the same pan, I divided everything between individual muffin casings. Quick 10-minute bake in the oven and they were ready to go. They are kind of like egg muffins. I served them with a little mayonnaise (aioli or my charred salsa would also be really nice).
You might also like my cottage cheese egg bites and sausage muffins with zucchini or these other healthy muffins for kids.
How To Make Egg & Potato Muffins
You will find full ingredients, instructions and nutritional breakdown for this recipe below. Here are some step-by-step photos to guide you.
- Prep potatoes and onions; preheat oven to 180°C / 355°F
- Fry potatoes in a thin layer of oil with the lid on (2 mins), then flip
- Add onions, salt, and pepper; cook uncovered, stirring occasionally, for 8–10 mins until soft and golden
- Whisk eggs with salt and pepper
- Grease a 12-cup muffin tin and add 2–3 tbsp of egg mixture to each cup
- Divide the potato-onion mix between cups, gently pressing into the egg
- Bake for 10 mins until puffed and set
- Cool slightly, then remove and serve (hot or cold!)
More Spanish-Inspired Recipes
- Pisto Vegetable stew
- Versatile Tuna Empanada Filling
- Spanish Asparagus With Sofrito
- No-Cook Gazpacho Soup
- Chorizo & Sweet Potato Egg Skillet
💬 If you’ve tried these egg and potato muffins or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
- 6-7 medium potatoes peeled and sliced thin
- 1 medium onion sliced (I do quarters and slice into strips)
- 4 tablespoons olive oil plus extra while cooking, if needed
- ⅔ teaspoon salt
- ¼ teaspoon pepper
For the egg mixture
- 8 large eggs use more if they are small
- ¼ teaspoon salt and a little pepper
Instructions
- Prepare potatoes and onions, then start heating the oven to 180 C / 355 F.
- Heat a large frying pan over medium heat and add about 3-4 tablespoons of oil (a thin layer). Add the potatoes and spread evenly. Once they start sizzling, pop a lid on top and cook for 2 minutes. They will fry on the bottom and having the lid on will help to steam them on the inside as well, speeding up the cooking.
- After 2 minutes, open the lid and turn the potatoes over. Add the onions and season with about 2/3 teaspoon of salt and a little pepper. Cook for another minute and stir the potatoes with the onions. You can add a little more oil if the mixture starts to stick to the bottom, this will depend on your frying pan.
- Pop the lid on top again and cook for 1-2 more minutes covered, then open and stir again. Cook for 2-3 more minutes, stirring as the bottom browns. Total cooking time should be about 10-12 minutes and potatoes should be soft to bite. Set aside.
- Whisk the eggs with a little salt and pepper. Prepare a 12-muffin baking pan. Grease or spray lightly with oil if needed. My pan is non-stick so I didn’t add any oil.
- Add about 2-3 tablespoons of the egg mixture into each muffin casing. Divide the cooked potatoes and onions between the 12 muffin casings, lower them gently into the egg mixture.
- Pop in the muffin tray in the oven, middle shelf, for 10 minutes. The muffins will rise and firm up at the top. Once cooked, remove the tray and remove the muffins onto a plate.
- Enjoy hot or store in the refrigerator for 2-3 days. I like them with a salad and a little mayo or aioli.
Notes
- Potatoes: I used 7 potatoes as some were a little smaller, I usually calculate 1 medium potato for 2 muffin casings. You can use any type of potato here.
- Low-FODMAP option: Onions can be omitted or add some green parts of the leeks instead.
- Paleo option: I personally think of white potatoes are paleo-friendly but if you’re avoiding them for any reasons, feel free to use sweet potatoes.
- Storage tips: Store the cooled muffins in an airtight container in the fridge for up to 4 days . They reheat well in the microwave (about 20–30 seconds) or in a low oven.
- Freezer: You can freeze them! Wrap individually in cling film or foil, then store in a zip-top bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen in the microwave or oven.
- Make-Ahead Tips: You can prep the potatoes and onion filling the day before. Store in the fridge and then just whisk the eggs, assemble, and bake fresh the next day.
- Full Bake Ahead: Bake the muffins completely, let them cool, then store in the fridge or freezer as noted above. Great for grab-and-go breakfasts or lunchbox fillers.
- Meal Prep Idea: Pair with a little side salad or some chopped veggies and mayo/aioli in a lunchbox — done and delicious!
Nutrition
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Great way to sneak some extra veg in your/kids lunchbox – bonus it’s a nut and gluten free recipe
What is the approximate weight of potatoes needed for this recipe?
Thank you!
Hey Luna, about 1-1.2kg (2.2 pounds) of potatoes. Medium potato is somewhere between 5-10 ounces /~200 grams. A hundred grams more or less won’t affect too much.