These are mini tortillas Españolas that are great for hors d’oeuvres and tapas. I used a baking tray for mini cupcakes. You can add different toppings for decoration like grilled red peppers, anchovies, Manchego cheese, olives, chorizo or just leave it plain. This was for a Sunday brunch where I also made pasta with cherry tomatoes & basil and panko breaded chicken breast. For the breaded chicken breast I made several sauces to choose from, they were like dips. Everybody liked the curry mayonnaise, the fig with caramelized onions and the chipotle sauce.
Mini Potato Tortillas
■2 garlic cloves minced
■Salt and pepper
I boiled the potatoes to make everything easier and faster. I cooked the chopped onion and garlic in olive oil until they were tender. I cut the potatoes into small pieces, then added them to the olive oil and smashed them together while cooking with the onion and garlic. I removed them from the stove and mixed all of it in a bowl with the whisked egg seasoned with salt and pepper. Pour the mixture on the cupcake baking tray and bake approximately for about 15 to 20 minutes. A perfect bite to follow a Sangria…
P.S I had friends over the other night, they came to watch the soccer game which I am not fond of it, but anyway I set the table with appetizers wine and small bites. Of course I did the mini tortillas again, this time I used a silicone mini muffin pan and it worked perfectly they were absolutely fabulous! I sprinkle some of them with peppercorn blend & olive oil, others with just tiny pieces of green and black olives. You must try it….
recipe found on : http://blog.lolalobato.com
Mini Mushroom and Spinach tortillas
1 tablespoon olive oil
1/2 medium yellow onion, diced small
1 pound button mushrooms, trimmed and sliced
5 ounces baby spinach (5 cups)
1 1/2 cups shredded pepper Jack (6 ounces), divided
Salt and pepper
6 flour tortillas (8-inch), warmed
1 avocado, sliced
Preheat oven to 450 degrees. In a large skillet, heat oil over medium. Add onion and cook 3 minutes. Increase heat to medium-high, add mushrooms, and saute until golden, 5 to 8 minutes. Transfer to a large bowl, toss with spinach and 1 cup pepper Jack, and season with salt and pepper.
Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas into cups. Divide vegetable mixture among cups and top with remaining 1/2 cup pepper Jack. Bake until cheese is melted and tortillas are light golden and crisp, about 7 minutes. Serve tortilla cups topped with avocado.
recipe found on : http://www.marthastewart.com/