Mini Chorizo Frittatas
Mini Chorizo Frittatas



  • 150g new potatoes
  • 6 eggs, beaten
  • 60g diced chorizo
  • 75g peas
  • A few parsley sprigs, chopped
  • 50g grated cheddar cheese
  • Boil the potatoes for about 10-15 mins until tender. Drain, and leave to dry and cool. Heat the oven to 180C, and line a 6-hole muffin tin with paper. Tip the chorizo, eggs, peas, seasoning, and parsley into a large bowl, add the sliced new potatoes, and mix gently.
  • Spoon this mixture into the muffin cases, then sprinkle with cheese and bake for 15-20 mins until golden and just set. Leave to slightly cool, and serve with salad.
35 mins
6 serving

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