Mini Chorizo, Pea & Potato Frittatas Recipe

Introduction

These mini chorizo, pea, and potato frittatas are a delicious and convenient snack or light meal. Packed with savory chorizo, sweet peas, and tender potatoes, they’re perfect for breakfast, lunch, or anytime in between.

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 well, then leave to steam-dry and cool completely.
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 a pinch of seasoning. Slice the cooled potatoes into rounds about the thickness of a £1 coin and add them to the bowl. Mix gently to combine.
4. Step 4: Spoon the mixture evenly into the lined muffin cases, making sure each contains some potato, chorizo, and peas. Sprinkle grated cheddar on top of each portion.
5. Step 5: Bake in the oven for 15-20 minutes until the frittatas are golden and set in the middle. Test by gently shaking the tin; the frittatas should have no wobble.
6. Step 6: Let the frittatas cool slightly before serving warm, or cool completely and chill in the fridge for up to 24 hours.

Tips & Variations

• For a milder flavor, substitute chorizo with cooked bacon or sausage.
• Add finely chopped red pepper or spring onions for extra color and freshness.
• Use goat cheese or feta instead of cheddar for a different twist.
• Make a larger batch and freeze leftovers for up to one month—reheat in the oven or microwave before serving.

Storage

Store the cooled frittatas in an airtight container in the refrigerator for up to 24 hours. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze in a sealed container or bag for up to one month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these frittatas dairy-free?

Yes, simply omit the cheese or replace it with a dairy-free alternative to keep the dish dairy-free.

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas can be used; just add them raw or lightly blanched to keep their texture and sweetness.

Mini Chorizo, Pea & Potato Frittatas Recipe

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★★★★★

4.8 from 74 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 6 mini frittatas 1x

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Description

These mini chorizo, pea, and potato frittatas are a delightful and savory breakfast or snack option. Packed with hearty new potatoes, spicy chorizo, sweet peas, fresh parsley, and melted cheddar, they are baked to golden perfection in individual muffin cases. Easy to prepare and perfect for meal prep, these frittatas can be enjoyed warm or chilled.

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Ingredients

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Frittata Mixture

• 4 new potatoes (about 150g)
• 6 eggs, beaten
• 60g chorizo, diced
• 75g frozen peas, defrosted
• Few sprigs of parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Topping

• 50g cheddar cheese, grated

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Instructions

1. Cook Potatoes: Place the new potatoes in a small pan of boiling water and cook for 10-15 minutes until tender. Drain well and leave them to steam-dry and cool completely.
2. Prepare Oven and Muffin Tin: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a six-hole muffin tin with paper or silicone cases to prevent sticking.
3. Combine Ingredients: In a large bowl, add the beaten eggs, diced chorizo, defrosted peas, finely chopped parsley, and a pinch of salt and pepper. Slice the cooled potatoes into rounds about the thickness of a £1 coin and gently fold them into the egg mixture to avoid breaking the potato slices.
4. Fill Cases: Spoon the egg and potato mixture evenly into the prepared muffin cases, making sure each one contains a bit of potato, chorizo, and peas for balanced flavor.
5. Add Cheese and Bake: Sprinkle the grated cheddar cheese on top of each filled case. Bake in the preheated oven for 15-20 minutes, until the frittatas are golden and set in the middle. You can check doneness by lightly shaking the muffin tin; the frittatas should not wobble.
6. Cool and Serve: Allow the frittatas to cool slightly before serving warm. They may also be cooled completely and stored in the refrigerator for up to 24 hours for a convenient snack or light meal later.

Notes

• Ensure potatoes are completely cooled before adding to the egg mixture to prevent overcooking the eggs prematurely.
• You can substitute cheddar with other types of cheese like mozzarella or feta for different flavors.
• These frittatas freeze well; cool completely before freezing and reheat gently before eating.
• Adjust seasoning according to taste, especially since chorizo can be quite salty.
• For a vegetarian version, replace chorizo with sautéed mushrooms or roasted peppers.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Keywords: mini frittatas, chorizo recipes, pea recipes, potato frittatas, breakfast muffins, easy baked eggs, savory muffins