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A collection of mini chorizo, pea & potato frittatas

Mini chorizo, pea & potato frittatas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas

Nutrition: Per serving
NutrientUnit
kcal172
fat11g
saturates4g
carbs5g
sugars1g
fibre1g
protein12g
salt0.7g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2021

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