Mini Spanish Tortillas

Makes 12

These single-portion Spanish omelettes are a great way to use up leftovers both meaty and veggie, so they’re perfect for Boxing Day buffets and New Year nibbles – just remember to flag up what’s in them with canapé picks.

Made using our Lakeland 12 Hole Deep Bun Tin


  • 2 tbsp olive oil
  • 2 medium potatoes, peeled, quartered and thinly sliced
  • 1 small onion, thinly sliced
  • 6 eggs
  • 1 tbsp chopped fresh flat-leaf parsley
  • Salt and pepper


  1. Preheat the oven to 200°C/Gas 6.
  2. Heat 1 tbsp olive oil in a large frying pan then cook the potatoes and onion over a medium to low heat for 20-25 minutes until the potatoes are tender, but not coloured. Leave to cool for 10 minutes.
  3. Beat the eggs in a large bowl, add the parsley, cooked potatoes and onion, then mix and season well.
  4. Lightly grease the bun tin with the remaining oil. Divide the mixture evenly into the holes, filling each three-quarters full.
  5. Cook for 15-18 minutes until nicely golden on top. Leave to cool before removing the tortillas from the tin.

Tip: This recipe is a great way to use up leftovers ─ cooked bacon, chorizo, roast chicken or ham for meaty tortillas cooked vegetables, chopped peppers, frozen peas or sweetcorn for a vegetable option.