Mini Tortillas

1. 1

   Prep: 35min - Easy

2. 2

   Preheat the oven to 160u00b0C fan.

3. 3

   Halve the onion and cut into thin slices. Heat the oil in a frying pan and fry the onion slices slowly for 10 minutes until soft. Set aside.

4. 4

   Put the artichoke hearts and roasted red peppers onto a few pieces of kitchen towel to absorb the excess oil. Cut into bitesized pieces.

5. 5

   Cut the ham or prosciutto slices into squares, to line the muffin holes.

6. 6

   Grease the holes of a muffin tin with a bit of olive oil, line each hole with a slice of ham to cover the base and all sides. Distribute the onion, artichoke and red peppers between the 14 muffin holes.

7. 7

   Beat together the eggs, cream and parmesan. Season with salt and pepper.

8. 8

   Fill each muffin hole with the egg mixture and bake in the oven for 18 minutes.

9. 9

   Leave the tortillas to cool in the muffin tin for 5 minutes, then take out with the help of a spoon and serve immediately or transfer onto a wire rack and leave to cool.

10. 10

    TIP: You can play around with other flavor combinations. Try adding olives, sundried tomatoes and basil leaves instead of the artichokes and roasted pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.