Tortang Patatas Muffins
These Tortang Patatas Muffins are the perfect make ahead breakfast or quick lunch. All you need is a large potato and about 6 eggs.
Servings: 12 Muffins
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.