Pie Maker Mini Spanish Omelettes

Prep: 15mins

Cook: 40mins

Makes: 12 mini omelettes

Serves: 12

Difficulty:

Cuisine:

Saved:

Spanish

Recipe by: Australian Eggs

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.

Credit: Whisk Media Group

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Pie Maker Mini Spanish Omelettes

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.

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