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Ingredients
Method
- 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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