14 oz (400g) waxy potatoes, peeled
 3 fl oz (75ml) olive oil
 1 onion, peeled and very thinly sliced
 2 cloves garlic, peeled and crushed
 6 lg eggs
 sea salt
 black pepper
 Have ready muffin tins, preferably mini ones but regular ones will work as well although the size of the tortillas will be bigger.
 Slice the potatoes very thinly using a mandolin slicer or a sharp knife. Dry them on kitchen paper towels or a clean tea towel.
 Heat the olive oil in a large nonstick fry pan over a medium heat. Throw in the potato slices, onion and garlic and cook for 15 to 20 minutes, or until the potatoes are tender and the onions lightly caramelized.
 Beat the eggs in a bowl with a generous sprinkle of salt and pepper. Gently stir the potatoes into the eggs and set aside for 10 to 15 minutes.
 Preheat the oven to 350 F/ 180 C /gas 4.
 Lightly oil the muffin tins, then fill with the egg and potato mixture.
 Place in oven and cook for 12 to 15 minutes, or until just set. Loosen the tortillas, then remove, or alternately eat them from the tins. They are good eaten hot or cold and delicious with garlic mayonnaise.
 The key to this recipe is to make sure that you leave the potatoes to soak properly in the egg mixture.
 You can add some Chorizo when frying the potatoes to give an extra touch of heat.
 You may also add some finely chopped jalapenos for a little extra heat.
 You may also add spices to your liking such as paprika or hot pepper.

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