Mini chorizo, pea & potato frittatas
- Preparation and cooking time
- Serves 6
- 4 new potatoes (about 150g)
- 6 eggs, beaten
- 60g chorizo diced
- 75g frozen peas, defrosted
- few sprigs of parsley, finely chopped
- 50g cheddar, grated
- STEP 1
Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
- STEP 2
Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
- STEP 3
Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently – there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.