Vegetable Tortillas from the Muffin Tin

Ingredients

• 150 g Mushrooms
• 1 red bell pepper
• 150 g corn (canned; drained weight)
• 250 g cooked potatoes (firm, from yesterday)
• 1 small bunch parsley
• 6–7 eggs (size M)
• Salt
• Pepper
• rapeseed oil for greasing (alternatively: paper liners)

Instructions

1. 1.

   Preheat the oven to 190 °C (top/bottom heat).

2. 2.

   Clean and slice the mushrooms. Wash, peel, and dice the bell pepper. Drain, rinse, and let the corn dry. Dice the potatoes. Wash, shake dry, and finely chop the parsley. Beat the eggs in a bowl with salt and pepper, then fold in the parsley.

3. 3.

   Grease the muffin tin cavities. Distribute the vegetable-potato mixture into each cavity. Pour the egg mixture over each one. Bake on the middle rack for 10–12 minutes.