potatoes peeled and diced (store in water and drain just before using)
0
1/4
coriander
0
1/2
cumin
0
1/2
chili
0
1/4
cayenne
0
1/4
cinnamon
0
1/4
turmeric
0
1
chopped cilantro
0
2
Pure Olive Oil
0
Method
Step 1
Pre-heat oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside. Oil a 2 muffin pans with half of the oil.
Step 2
In a (non stick if you are doing one large one) frying pan on the stove on medium heat add the remainder of the oil. When it is hot add the onions and sweat until tender, then add the spices and cook for 1 minute before adding the potatoes and then the milk. Bring the milk up to a boil and shut off the heat. Let the milk mixture sit for a couple of minutes before slowly pour over the egg mixture, constantly stirring the mixture to prevent scrambling the eggs.
Step 3
Evenly distribute the mixture into the muffin pans, place on the tray and bake for 15 minutes or until they are firm and an inserted knife comes out clean.
Step 4
Remove from oven and let rest 5 minutes before removing. There may be some water separation, not to worry. If you are eating right away, enjoy if not you can place on the parchment lined tray and re heat in the oven until warm.
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