Spanish Potato Omelet Bites |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is an appetizer recipe I found at Better Homes and Gardens. Good for potlucks! Ingredients:
6 eggs |
2 tablespoons half-and-half, light cream or 2 tablespoons milk |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pinch powdered saffron |
1 tablespoon olive oil |
1 tablespoon butter |
1 cup coarsely chopped fresh mushrooms |
2 garlic cloves, minced |
2 cups frozen loose-pack diced hash brown potatoes with onions and bell peppers |
1/4 cup snipped fresh chives or 2 tablespoons snipped fresh flat-leaf italian parsley |
Directions:
1. Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, cream, or milk; salt; pepper; and saffron. Set aside.
2. In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.
3. Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5 minutes. Cut into 1-inch squares. Serve warm.
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