Jamie Oliver’s Veggie Tortilla Cups are a colorful, nutritious, and kid-friendly way to enjoy a healthy breakfast, lunch, or snack. Packed with potatoes, sweetcorn, cherry tomatoes, spring onions, fresh herbs, and cheese, these golden tortilla cups are both visually appealing and full of flavor. Their individual serving size makes them perfect for parties, meal prep, or simply enjoying as a grab-and-go meal. With just a handful of ingredients, these veggie tortilla cups are approachable, satisfying, and versatile for any kitchen.
Why Everyone Will Love This Recipe
What makes Jamie Oliver’s Veggie Tortilla Cups so appealing is the combination of textures and flavors. Creamy eggs, tender potatoes, sweetcorn, and juicy cherry tomatoes are all enhanced by a generous grating of hard cheese. Fresh herbs and spring onions add brightness, while baking them in individual tortilla cups creates a perfectly golden crust with a soft, flavorful center. These cups are easy to customize with your favorite vegetables, making them a go-to recipe for busy mornings or casual entertaining.
What Are Jamie Oliver’s Veggie Tortilla Cups?
Jamie Oliver’s Veggie Tortilla Cups are essentially mini baked omelets loaded with seasonal vegetables and cheese, baked in cupcake-sized compartments for individual servings. The base consists of cooked potatoes, eggs, sweetcorn, cherry tomatoes, and spring onions, combined with herbs and hard cheese for richness. The result is a deliciously golden, portable, and versatile veggie-packed dish that’s perfect for breakfast, brunch, or even a light dinner.
Cooking Tips
- Cook potatoes first: Using a microwave to pre-cook the potatoes ensures they are soft enough to blend seamlessly with the eggs and vegetables.
- Greaseproof paper trick: Wetting and shaping the paper into cupcake tin compartments helps prevent sticking and makes removal much easier.
- Use seasonal vegetables: Feel free to swap sweetcorn or tomatoes for other vegetables like bell peppers, spinach, or zucchini depending on availability.
- Cheese variations: Hard cheeses like Red Leicester, Cheddar, or even Gouda can be used for a richer flavor.
- Cool before removing: Let the tortilla cups cool slightly before removing them from the tin to keep them intact.
Frequently Asked Questions
Can I make these tortilla cups ahead of time?
Yes! These cups are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave before serving.
Can I use regular eggs instead of free-range?
Yes, regular eggs work fine in this recipe. Free-range eggs are recommended for richer flavor and slightly better texture, but either will yield a delicious result.
Can I add meat?
Absolutely! You can add cooked bacon, ham, or sausage for a protein boost. Simply fold it into the mixture with the vegetables before baking.
How do I prevent the cups from sticking to the paper?
Moistening the greaseproof paper and folding it snugly into the cupcake tin compartments ensures the tortilla cups come out easily.
How to Store
Store leftover veggie tortilla cups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
How to Freeze
To freeze, allow the cups to cool completely, then wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Ingredients
- 200g new potatoes
- 6 free-range eggs
- 200g frozen sweetcorn
- 100g hard cheese, such as Red Leicester or Cheddar
- 200g cherry tomatoes
- 6 spring onions
- ½ bunch fresh chives or parsley (15g)
How to Make Jamie Oliver's Veggie Tortilla Cups
- Preheat the oven: Set the oven to 200°C / 400°F / gas 6.
- Cook the potatoes: Microwave the new potatoes for 5 minutes, or until softened. Let them cool slightly and roughly chop.
- Prepare the egg mixture: In a large bowl, crack the eggs and whisk. Add the cooked potatoes, sweetcorn, grated cheese (reserve a little for topping), quartered cherry tomatoes, sliced spring onions, and chopped herbs. Season with salt and pepper, and mix well.
- Line the cupcake tin: Cut 12 squares of greaseproof paper, slightly larger than each compartment. Wet the paper under cold water and fold into the cupcake compartments to form molds.
- Fill the cups: Spoon the egg and vegetable mixture into each compartment, ensuring chunks of potato and vegetables are evenly distributed. Sprinkle the remaining cheese on top.
- Bake: Place the tray in the oven and bake for 20 minutes, or until the tops are golden and the eggs are fully set.
- Cool and serve: Allow the cups to cool slightly before removing from the tin. Serve warm or at room temperature.
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