Ella’s kitchen mini-tortilla muffins

What you need Unsalted butter or olive oil, for greasing 1 potato (about 200 g/7 oz), peeled and quartered 60 g/2¼ oz frozen petits pois ½ red pepper, cored, deseed. and cut into small dice 6 eggs, lightly beaten 2 spring onions, finely chops 40 g/1½ oz Parmesan cheese. finely grated Freshly ground black pepper Broccoli and wholemeal rolls, to serve What to do Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 8 holes of a deep muffin tin. Steam or boil the potato in a saucepan over a medium heat for 8 minutes until almost tender. Add the petits pois and red pepper and cook for a further 5 minutes, or until all the vegetables are tender. Meanwhile, beat the eggs in a large bowl. Stir in the spring onions and Parmesan and season with a little pepper. Drain the vegetables if necessary, then leave to cool slightly. Cut the potatoes into cubes, then stir them into the egg mixture with the peas and red pepper. Ladle the egg mixture evenly into the prepared muffin tin. Bake in the oven for 15 minutes until the tortillas are cooked through. Leave to cool slightly before serving with broccoli and bread rolls.