•INGREDIENTS:
For the potato base:
20 ml oil
1 potato, peeled and grated
5 g salt
For the filling:
50 g cornstarch
1 red onion, finely chopped
2 carrots, peeled and grated
1 red bell pepper, finely chopped
10 g garlic, minced
5 g black pepper
3 cherry tomatoes, chopped
50 g green onion, chopped
30 g ham, diced
1 egg, beaten
100 g grated cheese (mozzarella, cheddar, or a mix)
5 g salt (for the filling)
Cherry tomatoes (for garnish, optional)
•INSTRUCTIONS:
1. Prepare the potato base:
Preheat the oven to 180°C (350°F) and grease a muffin tin with oil.
Grate the potato and divide it equally into the muffin tin molds.
Press the grated potato firmly into the bottom of each mold to create a compact base.
Sprinkle a portion of the salt (about 5 g) over the potatoes.
Bake the potato bases in the oven for about 10-15 minutes until they are slightly golden and crispy.
2. Prepare the filling:
While the potato base is cooking, prepare the filling. In a large bowl, combine the chopped red onion, grated carrots, chopped red bell pepper, minced garlic, black pepper, chopped cherry tomatoes, green onions, and diced ham.
In a separate small bowl, beat the egg, then add it to the vegetable and ham mixture.
Add the cornstarch to the filling and mix well to combine. Season with the remaining 5 g of salt.
3. Assemble the muffins:
Remove the muffin tin with the pre-cooked potato bases from the oven.
Spoon the vegetable and ham filling evenly into each muffin cup on top of the potato base.
Generously sprinkle grated cheese over each muffin.
Optionally, place a cherry tomato half on top of each muffin for garnish.
4. Bake the muffins:
Place the muffin tin back into the oven and bake for 20-25 minutes, or until the muffins are golden brown and the filling is fully set.
The cheese should be melted and slightly golden on top.
5. Serve:
Let the muffins cool slightly before removing them from the tin. Serve warm as a side dish, snack, or part of a meal.
