Individual tortillas

Summer in Boston means outdoors concerts and the need for more sophisticated picnic foods, which is how we came up with these mini tortillas. Fill buttered individual dishes (I used left-over containers from St Marcellin cheese) with cooked, sliced potato, sliced tomato, herbs, and pour over egg & milk. Cook at 250 F until the egg is solid. Remove from dish, let cool and it can easily be eaten with your hands.