These are mini tortillas Españolas that are great for hors d'oeuvres and tapas.
I used a silicone baking cups for mini cupcakes.
You can add different toppings for decoration like grilled red peppers, anchovies, Manchego cheese, olives, chorizo or just leave it plain.
This was for a Sunday brunch where I also made pasta with cherry tomatoes & basil and panko breaded chicken breast.
For the breaded chicken breast I made several sauces to choose from, they were like dips. Everybody liked the curry mayonnaise, the fig with caramelized onions and the chipotle sauce.
2 garlic cloves minced
Salt and pepper
I boiled the potatoes to make everything easier and faster. I cooked the chopped onion and garlic in olive oil until they were tender. I cut the potatoes into small pieces, then added them to the olive oil and smashed them together while cooking with the onion and garlic. I removed them from the stove and mixed all of it in a bowl with the whisked egg seasoned with salt and pepper.
Pour the mixture on the cupcake baking tray and bake approximately for about 15 to 20 minutes.
A perfect bite to follow a Sangria...
Silicone baking cups