This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.

    Advertisement
  • Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.

  • Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.

  • Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.

  • Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.

  • Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Nutrition Facts

132.5 calories; protein 8g 16% DV; carbohydrates 3.8g 1% DV; fat 9.3g 14% DV; cholesterol 136.8mg 46% DV; sodium 361mg 14% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2013
These are amazing little tasty bites. and so easy to put together. Just the right size for an appy, brunch or cocktail party. I did use the Manchego cheese, which is a little pricey but well worth it. I am sure another semi-dry cheese would work just as well though. Read More
(28)

Most helpful critical review

Rating: 3 stars
10/28/2013
Disappointing. I followed the recipe using soy chorizo (shame on me but that's what the snooty upscale grocery store with initials WF carried). I wasn't very competent on doing the ol' shake-a-shake-a (see video) and had egg flowing over the muffin cups. I result rated "their ok" by the family. Maybe real meat gets different results. Read More
(2)
48 Ratings
  • 5 star values: 31
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2013
These are amazing little tasty bites. and so easy to put together. Just the right size for an appy, brunch or cocktail party. I did use the Manchego cheese, which is a little pricey but well worth it. I am sure another semi-dry cheese would work just as well though. Read More
(28)
Rating: 5 stars
04/14/2013
I bought Mexican Chorizo and it did not look like the chorizo in the video -- it was soft and in a plastic casing that had to be removed. Therefore, I cooked it in a pan with the potatoes and didn't need to use any olive oil. I also didn't have the tiny muffin tins so I used regular sized ones. And, I didn't have the right cheese -- I only had farmer's cheese oacked in brine. Since the cheese was in brine, I didn't use any salt and since the chorizo was really hot, I didn't add any cayenne pepper. It turned out fabulously and I increased the cooking time to 20 minutes to allow for the larger muffin tins. For garnish, I mixed avocado, tomatoes, garlic, lemon juice, green onion and salt together and served it with sour cream as well. AMAZING! Read More
(26)
Rating: 5 stars
08/10/2015
Have made this several time as written. It was very good. Now I have adjusted it slightly. I added a 4 ounce can of diced Jalapeno peppers. It gives it a nice kick. I have taken them to church functions and they are always the first to disappear. Will continue to make these. Note Spanish and Mexican Chorizo are different. Spanish is more the consistence of Pepperoni where Mexican is softer and tends to melt in the pan. Read More
(7)
Advertisement
Rating: 5 stars
06/16/2014
I'm giving this recipe 5 stars for several reasons. One was because it was very easy to make. I had some vegetarian chorizo in the freezer, not completely knowing what I was going to make, then I saw this recipe and thought it would make a wonderful brunch dish along with a French toast bake from this site also. I opted to use regular size cupcake pan for more of a meal. But the appetizer size would be the perfect party treat. The only ingredient I added was a little chopped onion, cooked with the chorizo and a meal we had. This recipe is extremely versatile, which added to it appeal. Try and stay close to baking times. Eggs have a tendency to dry out and become tough when over cooked. Read More
(6)
Rating: 4 stars
10/04/2014
I wish I could give it 4.5 stars. The only substitution I made was for mild cheddar since I lived in Germany at the time and Manchego was non-existent in that market. These are really easy to make and last on the serving tray for several hours since they are best at room temperature. Serve them with some hot sauce sriracha sambal or my favorite tomatillo salsa (green salsa). They are great leftover chopped up in breakfast tacos or burritos. Read More
(6)
Rating: 5 stars
01/11/2014
These mini quiches were adorable and delicious! I used 1 regular sized muffin tin and baked for about 20 minutes, but my oven runs hot. I used 9 eggs and probably could have done with one more, or could have added a little milk to the eggs. I will add this recipe to my list of things to serve for brunch when hosting! The video is helpful too. Read More
(5)
Advertisement
Rating: 5 stars
02/04/2014
These were delicious flew off the plate! Read More
(3)
Rating: 5 stars
05/31/2016
Big success and really easy. I couldn't find the smoked chorizo at my lame neighborhood grocery, so per Chef John's suggestion I subbed a jalapeno pepperoni. And used mexican grated cheese (cheaper than manchego). But otherwise recipe as written and they were delicious - everyone at my Memorial Day brunch raved. Will definitely make them again. Read More
(3)
Rating: 3 stars
10/27/2013
Disappointing. I followed the recipe using soy chorizo (shame on me but that's what the snooty upscale grocery store with initials WF carried). I wasn't very competent on doing the ol' shake-a-shake-a (see video) and had egg flowing over the muffin cups. I result rated "their ok" by the family. Maybe real meat gets different results. Read More
(2)