Baked Tortilla, Egg and Courgette Pies
These cute little pies are great for a picnic lunch or for an evening meal. Either way, they're simple and quick to prepare.
- Heat oven to 180 degC. Spray a six-hole Texas muffin tin with oil. Push one tortilla into each hole of the muffin tin to fit. Spray with a little extra oil.
- Heat 1 tablespoonful of oil in a pan, add onion and cook for five minutes - long enough to soften, but not colour, the onion.
- Squeeze excess moisture from grated courgettes. Lightly beat eggs, then add onion, courgettes, basil and cream. Season with salt and pepper and stir to combine.
- Divide the mixture between prepared tortilla cases. Bake for 35 to 40 minutes or until filling is set and tortilla is golden brown and crispy.