These Pie Maker Mini Spanish Omelettes have a crunchy potato gem base and a fluffy egg filling with capsicum and onion. A quick and tasty savoury pie for breakfast, lunch or meal prep.
Ingredients
6 cups (approx. 550g) frozen potato gems
½ cup marinated chargrilled capsicum, cut into 2cm pieces
1 large onion, halved, thinly sliced
2 cloves garlic, thinly sliced
1 tsp smoked paprika
5 eggs
⅓ cup grated Parmesan, plus extra to serve
Chopped parsley, to serve (optional)
Method
Cook potato gems according to packet directions. Cool and lightly season.
Meanwhile, drain capsicum, reserving oil from jar. Heat 2 tablespoons of reserved oil in a frying pan over a medium low heat. Add onion and garlic. Cook, stirring for 10 minutes until lightly golden and soft.
Add paprika and capsicum pieces to pan and cook, stirring for 2 minutes. Remove from heat. Cool slightly.
Grease a 6-hole (1/3 cup) pie maker with spray oil. Place 4 potato gems in each hole and press into holes using a drinking glass that is the same size as the base of pie maker holes, until 1cm thick over base and ¾ of the way up sides of each hole.
Place a small portion of mix into the center of each base. Whisk eggs and Parmesan. Pour half of the egg mixture slowly over onion and capsicum mixture, use a fork to move onion and capsicum to the side to gently fill with egg mixture. It is ok if a small amount goes over the sides of potato gems but be careful not to overflow.
Close lid and cook for 10-12 minutes until puffed and golden. Turn pie maker off, remove with a palette knife and repeat to make a second batch.
Serve with an extra grating of Parmesan and sprinkle of parsley.
Tips & Hints
You can use either chargrilled capsicum or roasted peppers in jars. Both are available in the supermarket.
