Name: Mini chorizo, pea & potato frittatas
Prep time: 8 min
Cook time: 35 min
Total time: 43 min
Yield: 6 servings
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

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

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 Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.

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.

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.