Mini Chorizo, Pea & Potato Frittatas Recipe

Introduction

These mini chorizo, pea, and potato frittatas make a delicious and convenient snack or light meal. Packed with flavorful chorizo, tender potatoes, and fresh peas, they are perfect for breakfast, lunch, or on-the-go bites.

Ingredients

• 4 new potatoes (about 150g)
• 6 eggs, beaten
• 60g chorizo, diced
• 75g frozen peas, defrosted
• Few sprigs of parsley, finely chopped
• 50g cheddar, grated

Instructions

1. Step 1: Cook the potatoes in a small pan of boiling water for 10-15 minutes until tender. Drain them, then leave to steam-dry and cool.
2. Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a six-hole muffin tin with paper or silicone cases.
3. Step 3: In a large bowl, combine the beaten eggs, diced chorizo, defrosted peas, chopped parsley, and some seasoning. Slice the cooled potatoes into rounds about the thickness of a £1 coin and add them gently to the mixture. Stir lightly to combine.
4. Step 4: Spoon the mixture evenly into the muffin cases, making sure each contains potato, chorizo, and peas. Sprinkle the grated cheddar cheese on top.
5. Step 5: Bake for 15-20 minutes until golden and set in the middle. To check doneness, gently shake the tin—the frittatas should have no wobble.
6. Step 6: Allow to cool slightly before serving warm, or cool completely and chill in the refrigerator for up to 24 hours.

Tips & Variations

• Use smoked paprika in place of or alongside chorizo for a smoky depth if you prefer a vegetarian option.
• Swap cheddar for feta or goat cheese to vary the flavor profile.
• Add a pinch of chili flakes for a subtle kick.
• Make mini frittatas in silicone molds for easy removal and cleanup.

Storage

Store chilled in an airtight container for up to 24 hours. To reheat, warm in a preheated oven at 160°C (140°C fan) for about 10 minutes or until heated through. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these mini frittatas?

Yes, you can freeze them after baking and cooling. Wrap individually or store in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.

Can I use other types of potatoes?

New potatoes work best for their waxy texture, but you can substitute with baby potatoes or regular potatoes sliced thinly. Just ensure they are cooked and tender before mixing.