35 mins
Super easy
makes 12
About the recipe
Pack up a few of these tasty bites and that’s the family picnic sorted! My delicious, balanced mini veg and potato tortillas are brilliant for getting more of the good stuff into kids. Cooked in a Yorkshire pudding tray, you can easily batch up and freeze these individual tortillas, so you have a ready-made snack or lunch whenever you need it.
Ingredients
200g new potatoes
6 free-range eggs
200g frozen sweetcorn
100g hard cheese, such as Red Leicester, Cheddar
200g cherry tomatoes
6 spring onions
½ a bunch of fresh chives or parsley (15g)
Top Tip
Use up the rest of your bunch of chives by snipping them into salads or pasta dishes, or use them to garnish soups and stews. Or you can simply freeze them in ice-cube trays.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Cook the potatoes in the microwave for 5 minutes, or until softened. Meanwhile, crack the eggs into a large bowl, add the sweetcorn, grate in most of the cheese, quarter and add the tomatoes. Trim and finely slice the spring onions along with the herbs, and roughly chop the potatoes (once cool enough to handle). Add it all to the bowl, season to perfection and mix well.
- Cut out 12 square pieces of greaseproof paper just larger than each compartment of a cupcake tin, briefly scrunch under cold water and fold each piece into the compartments (wetting the greaseproof will make it easier to shape).
- Ladle the egg mixture into each compartment, spooning in the chunks of veg, then grate over the remaining cheese and bake for 20 minutes, or until golden. Allow to cool before removing from the tin.
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