Potato muffins in tomato sauce recipe
Potato Muffins in Tomato Sauce recipe
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Recipe intro
This recipe for potato muffins in tomato sauce is a delightful twist on traditional muffins. The combination of fluffy, savory potato muffins and tangy tomato sauce creates a mouthwatering dish that is perfect for breakfast or brunch. These muffins are easy to make and packed with flavor, making them a crowd-pleasing option for any occasion. With just a few simple ingredients, you can whip up these delicious potato muffins in no time.Keywords: potato muffins, tomato sauce, breakfast, brunch, easy recipe.
Potato muffins in tomato sauce recipe details
Ingredients
1.2 kg | potatoes |
75 g | butter |
4 sprig(s) | basil, chopped |
75 ml | milk |
2 | eggs |
salt and freshly ground black pepper | |
nutmeg | |
100 g | Feta cheese, cut into 12 pieces |
2 tbsp | breadcrumbs |
1 | onion, chopped |
1 clove(s) | garlic, minced |
1 tbsp | olive oil |
1 tbsp | tomato puree |
1 large can(s) | tomatoes |
150 ml | vegetable stock |
sugar | |
oregano, chopped |
Instructions
Cook the potatoes in salted water until done. Drain and allow to cool for 30 minutes. Peel and pass through a potato ricer. Melt the butter and heat the milk. Mix together the potato mash, 2/3 of the melted butter, the milk, basil and eggs. Season to taste with salt, pepper and nutmeg.Preheat the oven to 150°C. Coat 12 buttered muffin cups with breadcrumbs. Fill the cups up to half with potato mash. Place a piece of the Feta Cheese into each and fill up with the remaining potato mash. Brush with the remaining butter. Bake for 45-55 minutes.
In a pan, heat the oil and sauté the garlic and the onions until lucent. Stir in the tomato purée and cook stirring for 2-3 minutes. Add the tomatoes and the stock and bring to a boil. Simmer for 20 minutes. Season to taste with salt, pepper, sugar and oregano.
Serve the potato muffins with the tomato sauce.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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