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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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