I've always loved a good omelette with all kinds of fillings but I've noticed my children aren't always so keen. Throw in some potatoes though and it's a completely different story - we're on to a winner for sure, they can't get enough of them!
I made these omelettes using delicious Cornish new potatoes, the first UK mainland crop of the year which make the perfect start to summer. Grown in the rich, fertile Cornish soils close to the sea, the potatoes have a natural salinity and sweetness and soft fluffy skins, which really sets them apart from other new potatoes for chefs and home cooks alike.
We were sent some to try for recipe testing purposes and I'm happy to confirm that they really are some of the best new potatoes I've tasted!
Cornish new potatoes are really convenient too; their fluffy skins need little preparation - just a quick scrub under cold running water and you're good to go.
Mini Spanish Omelettes
Ingredients (makes 12 mini omelettes):
- 2 Tbsp olive oil
- 300g Cornish new potatoes
- 1 small red onion (approx. 100g)
- 75g chorizo sausage
- 6 large eggs
Method:
Preheat the oven to 180°C/350°F/Gas Mark 4. Brush a 12 hole muffin tin generously with 1 Tbsp of the olive oil and set to one side.
Scrub the potatoes well under running water to remove the mud.
Boil potatoes whole for 10 minutes until almost cooked through. Drain and leave to cool.
Meanwhile, peel and finely slice the red onion and peel and finely chop the chorizo sausage. Once the potatoes are cool enough to handle, slice into rounds.
Heat the remaining oil in a large frying pan and fry the onion and chorizo for a few minutes until the onion is soft.
Add the potato and fry for another 2 minutes, gently stirring to colour the potato with the chorizo juices.
Divide the potato mixture between the 12 holes of the muffin tin.
Break the eggs into a jug or bowl and beat, then pour over the potato mixture in the muffin tins, dividing equally between the 12 holes.
Bake in the preheated oven for around 20 minutes until puffed up and golden.
Leave to cool in the tin for a few minutes before serving warm with a leafy salad. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
NOTES: If you have any trouble with the omelettes getting stuck in the muffin tin, try making them in a silicone muffin tin or silicone muffin cases instead.
For more easy family friendly dinner ideas and recipes, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
Cornish seasonal new potatoes are making their way to Tesco stores from middle of June until end of July. They'll be available in 750g packs and as a loose option – both online and instore.
What's your favourite potato recipe?
Grace
Disclosure: This recipe and blog post was commissioned by Cornish new potatoes. I was compensated for my time, however all opinions expressed in this post are my own.
Mini Spanish Omelettes
Ingredients
- 2 Tbsp olive oil
- 300 g Cornish new potatoes
- 1 small red onion (approx. 100g)
- 75 g chorizo sausage
- 6 large eggs
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Brush a 12 hole muffin tin generously with 1 Tbsp of the olive oil and set to one side.
- Scrub the potatoes well under running water to remove the mud. Boil potatoes whole for 10 minutes until almost cooked through. Drain and leave to cool.
- Meanwhile, peel and finely slice the red onion and peel and finely chop the chorizo sausage. Once the potatoes are cool enough to handle, slice into rounds.
- Heat the remaining oil in a large frying pan and fry the onion and chorizo for a few minutes until the onion is soft. Add the potato and fry for another 2 minutes, gently stirring to colour the potato with the chorizo juices.
- Divide the potato mixture between the 12 holes of the muffin tin. Break the eggs into a jug or bowl and beat, then pour over the potato mixture in the muffin tins, dividing equally between the 12 holes.
- Bake in the preheated oven for around 20 minutes until puffed up and golden.
- Leave to cool in the tin for a few minutes before serving warm with a leafy salad. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
Notes
I hope you will want to try this easy and delicious recipe, please pin it if you do!
Emily Leary says
Oh they are so cute and look delicious! PERFECT for a packed lunch or picnic. I think I'll make some with the kids today. x
Grace Hall says
Thanks Emily, we love making food in miniature, always good for picnics! 🙂
Amy says
On the menu to make this weekend for brunch - I love the sound of the chorizo & potato together
Grace Hall says
Oh I hope you enjoy them Amy!
Ciara Attwell says
These sound delicious. Perfect for summer picnics!
Grace Hall says
Thank you, they've featured in more than one of our picnics already this summer!
Charlotte Oates says
I've been on the lookout for new picnic ideas as we're having so many over the summer and these look great.
Grace Hall says
Glad you like the look of them, they're definitely great for picnics!
Mel says
These look so yummy! Potatoes, onion and chorizo with eggs are a match made in heaven! Love love!
Grace Hall says
Thank you, I agree it's a great combination!
RACHEL BUSTIN says
Oh I love Cornish New potatoes and they are on my doorstep as well! I love to make chips with new potatoes so sweet! Great recipe, will save for later! x
Grace Hall says
Thank you, we've really been enjoying Cornish New Potatoes this year, we love using them to make potato wedges too.
Jen Walshaw says
They look fab. What a great picnic idea. I can not wait to have some good weather to try them out. Pinned in case it ever stops raining!
Grace Hall says
Thanks Jen, fingers crossed on the weather front!
Claire at Tin Box Traveller says
Oh my, these look and sound delicious. Perfect for little fingers too!
Grace Hall says
Thank you, they went down very well with my little ones!
Molly says
Ooh these look so tasty! And so easy to do. Definitely adding this to my mid-week lunch list!
Grace Hall says
Thank you, they really are easy, I hope you enjoy them!
Sam | North East Family Fun Blog says
Oh I love spanish omelette but have never made my own - these look super easy! Thanks for the inspiration x
Grace Hall says
Thank you, it's so much easier than you might expect!
EssexKate says
These look great, I'm going to give them a go. I've always been tempted by breakfast muffins but they have cheese in (we're dairy free) these look like a great alternative
Grace Hall says
Thank you! Yes we make everything dairy free too as my husband can't have it. You won't miss the cheese in these though, they have so much flavour!
babyfoote says
They look super yummy, though I could've gobbled the lot when it was in the bowl mixed up before the egg!
Grace Hall says
Thank you, I may have snaffled a potato or two before adding the the egg when I was recipe testing! 😉
Clare says
I've never been able to get my kids to eat an omelette so defo trying this one 🙂
Grace Hall says
Mine don't usually like omelette but they loved these ones!