These Tortang Patatas Muffins are the perfect make ahead breakfast or quick lunch. All you need is a large potato and about 6 eggs.
The word came from Spain and there it means some type of cake or bread.
To Torta in the Philippines means to make a type of egg dish mixed with some vegetable or protein or both. The most famous Filipino Torta is Tortang Talong (Eggplant Omelet) - 30 Minute Weeknight Meal.
What we are going to make today is Tortang Patatas or Egg Omelet but as muffins. So that you can meal prep it and have it as an on the go breakfast or have it as a quick lunch with a salad.
There is a Spanish version of this called Tortilla de Patatas. I know so confusing. In Spain omelettes are called Tortilla.
Ingredients
Potato - One large russet potato is all you need that has been peeled, cubed, rinsed and dried.
Eggs - Use about 6-7 eggs that measures up to 2 cups of whisked eggs.
Garlic - 2-3 garlic cloves or 1 tablespoon of prepared garlic
Salt - For seasoning the potatoes and eggs.
Olive Oil - To coat the muffin tin and the potatoes.
Chives - Are totally optional and used for color and additional flavor
How To Make Tortang Patatas Muffins
First prepare the potatoes and pre-heat your oven to 350F.
Peel, dice, rinse and then dry the potatoes and transfer to a bowl.
Add 2 tablespoons of olive oil, ½ teaspoon of salt and your garlic. Mix well.
Brush olive oil into each muffin tin.
Evenly divide the potatoes into each muffin cup. Bake in the oven for 15 minutes.
Crack your eggs into a bowl.
Add ½ teaspoon of salt and whisk well.
Take out the baked potatoes from the oven and divide the chopped chives into each cup (if using). Then pour in the whisked eggs into each cup.
Return the muffin tin back into the oven and continue to bake the Tortang Patatas for 10-12 minutes or until the eggs are set.
How To Serve Tortang Patatas
For breakfast I like to have it with some sliced fresh cherry tomatoes.
For lunch I would serve the Tortang Patatas with a bit of mayo or banana ketchup and a side of salad.
How to Store It
Simply transfer any extra Tortang Patatas to a sealed container and keep in the fridge for up to 3 days.
You can also freeze them by wrapping individually and keeping stored in the fridge labeled with the date it was cooked. It may be kept frozen for up to 1 month.
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Equipment
Ingredients
- 1 Large Russet Potato - peeled, cubed, rinsed and dried
- 2 Tablespoons Olive Oil (for potatoes) + Extra to grease muffin tin
- 1 Teaspoon Salt - Divided ½ teaspoon each Use more salt if you wish.
- 2-3 cloves Garlic - Minced
- 2 Tablespoons Chives -Minced
- 6-7 Large Eggs - Whisked
Instructions
- Pre-heat your oven to 350F
- Peel, dice, rinse and then dry the potatoes and transfer to a bowl. Add 2 tablespoons of olive oil, ½ teaspoon of salt and your garlic. Mix well.
- Brush olive oil into each muffin tin. Evenly divide the potatoes into each muffin cup. Bake in the oven for 15 minutes.
- Crack your eggs into a bowl. Add ½ teaspoon of salt and whisk well.
- Take out the baked potatoes from the oven and divide the chopped chives into each cup (if using). Then pour in the whisked eggs into each cup.
- Return the muffin tin back into the oven and continue to bake the Tortang Patatas for 10-12 minutes or until the eggs are set.
- Serve for breakfast or lunch and store any leftovers in the fridge or freezer.
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