Spanish Tortilla Breakfast Muffins with Potato & Spinach
Baked mini tortillas de patata—eggs, tender potato and spinach in portable muffin form for high-protein weekday mornings.
Best for High-protein, veg-forward grab-and-go breakfast you can batch on Sunday
This is a Spanish tortilla de patata reimagined for a rushed weekday: instead of one skillet flip you get twelve individual muffins that bake hands-off and keep for days. I soften the potato and onion slowly in olive oil the traditional way, because that gentle confit is what makes a real tortilla taste of something, then fold in wilted spinach and enough egg to set them proud and custardy. They travel well, reheat in seconds, and each one carries a serious hit of protein alongside real vegetables—no white-flour-and-sugar breakfast in sight.
Ingredients
- 400 g Waxy potatoes , peeled and cut into 1 cm dice
- 1 onion , finely diced
- 60 ml olive oil , divided
- 150 g baby spinach , roughly chopped
- 8 large eggs
- 60 ml whole milk
- 60 g grated Manchego or aged cheese (optional – can be omitted)
- 3 g smoked paprika
- 6 g fine sea salt
- 1 g black pepper , freshly ground
Instructions
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1
Heat 45 ml of the olive oil in a large skillet over medium-low. Add the diced potato and onion with a pinch of the salt and cook gently, stirring occasionally, until the potato is fully tender and the onion is soft and sweet but not browned—this slow confit is the heart of a real tortilla. Tip into a bowl and let cool slightly.
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2
Meanwhile, heat the remaining oil in the same pan over medium and add the spinach in handfuls, stirring just until wilted. Squeeze out excess moisture, chop, and add to the potato mixture. Heat the oven to 190°C and generously oil a 12-cup muffin tin (or use a silicone tray).
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3
Whisk the eggs with the milk, smoked paprika, remaining salt and the pepper until smooth. Stir in the cooled potato-spinach mixture and the cheese, if using. Divide evenly among the 12 cups, filling each nearly to the top.
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4
Bake until the muffins are set, puffed and lightly golden and a knife inserted in the center comes out clean. Let rest 5 minutes—they will deflate slightly—then run a knife around each and lift out. Serve warm, or cool completely and refrigerate up to 4 days; reheat 30 seconds in the microwave for a grab-and-go breakfast.