Spanish Tortilla Tarts

 

For the Spanish Tortilla Tarts we used the recipe of the usual double crust pie we did before. That's is enough dough for about nine tortilla tarts.

I began with cutting the vegetables and sausages. First we had do sauté the cooled potatoes to make them precooked, so they were eatable after baking with the tarts in the oven. Then we put a little bit oil into a frying pan, and added onion, the green pepper and garlic. We let this mixture cook for about four minutes. We put all the ingredients that had to be cooked together and did not fry them separately from the potatoes because the potatoes were not mentioned to be cook. After frying the ingredients we separated the potatoes from all the other ingredients because my teacher mentioned that we want to have different layers. But for the taste it does not matter whether you separate the potatoes or not. With the dough we prepared on Thursday we made mini tortillas that fit into muffin forms. Then we first put in the onion, green pepper and garlic mixture in the tortillas and second the dried tomatoes and potatoes. On top we sprinkled the sausage.
It was tome to prepare the sauce. For that we mixed eggs, milk, cream and spices and stirred in the cheese. We poured this mixture evenly into every tart. Make sure not to overfill the tarts to prevent a huge mess in your oven! This sauce will thicken in the heat and will hold all the ingredients together.
After twenty minutes in a 350F hot oven we checked the tarts with a knife. Even tough the recipe says that the tarts are ready when the knife comes out clean, that is kind of wrong. Because of the Cheese inside and on top the knife will never come out clean if you have not forgotten the cheese. We looked at it and tried to make sure that there is no sauce sticking to it.

I really liked this snack. It was spicy and very savoury so you are full after two of them. I would put a little bit more green pepper or red pepper in the tarts because I think give a great flavour.