Fluffy and light, èVita Residue-Free Twister caprese-style potato flans are a tasty finger food, perfect as an appetizer in the summertime!

Ingredients for 4 people
Twister potatoes, 600g
Mini mozzarella cheeses, 14
Cherry tomatoes, 200g
Basil, 100g
Herbs, to taste
Eggs, 2
Breadcrumbs, as required
Butter, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for 20-25 minutes, or until they are soft enough. Mash the potatoes while still warm in a bowl using a potato masher and season with a drizzle of oil, salt and pepper. Meanwhile, beat the eggs and pour them into the bowl, add the previously chopped herbs, then knead it until you get a firm, even mixture. Wash the cherry tomatoes, cut them into quarters and add them to the dough. Drain the mini mozzarella cheeses, dice them into small cubes and add them to the other ingredients. Mix everything together and leave it to rest.

In the meantime, grease 7 x 125 ml moulds (you can also use disposable aluminium ones) with a pastry brush and sprinkle them with breadcrumbs. Fill them with the potato mixture, sprinkle on some more breadcrumbs and pour a drizzle of olive oil over each small flan. Bake in a preheated conventional oven at 180°C for 40 minutes, until the mini flans are nicely golden brown. Leave them to cool down, then turn them over to get them out of the moulds. One small tip: serve them warm.

Image: Canva