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Spanish Potato Omelet Bites




Source of Recipe


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List of Ingredients




Spanish Potato Omelet Bites

Ingredients
6 eggs
2 tablespoons half-and-half, light cream, or milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch powdered saffron
1 tablespoon olive oil
1 tablespoon butter
1 cup coarsely chopped fresh mushrooms
2 cloves garlic, minced
2 cups frozen loose-pack diced hash brown potatoes with onions and
peppers
1/4 cup snipped fresh chives or 2 tablespoons snipped fresh Italian
flat-leaf parsley




Recipe



Directions
1. Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set
aside. In a medium bowl, whisk together eggs; half-and-half, cream, or
milk; salt; pepper; and saffron. Set aside.

2. In a large skillet, heat olive oil and butter over medium heat until
butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in
potatoes. Cover and cook over medium-low heat about 10 minutes or until
potatoes are lightly browned and tender, stirring occasionally. Remove
from heat; stir in chives or parsley.

3. Spread potato mixture evenly into prepared baking pan. Pour egg
mixture evenly over potato mixture, pressing down lightly with the back
of a spoon to completely cover potatoes. Bake, uncovered, about 15
minutes or until set and top is golden (center may puff during baking,
but will fall during standing time). Remove from oven; let stand 5
minutes. Cut into 1-inch squares. Serve warm. Makes about 4 dozen
squares.





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