Mini Chorizo, Pea & Potato Frittatas Recipe

Introduction

These mini chorizo, pea, and potato frittatas make a deliciously savory snack or a light meal perfect for any time of day. Packed with tender potatoes, flavorful chorizo, and fresh peas, they bake up golden and are easy to make ahead.

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 completely.
2. Step 2: Preheat your 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.
4. Step 4: Slice the cooled potatoes into rounds about the thickness of a £1 coin and gently add them to the egg mixture. Stir carefully to combine without breaking the potatoes.
5. Step 5: Spoon the mixture evenly into the prepared cases, making sure each contains some potato, chorizo, and peas.
6. Step 6: Sprinkle grated cheddar on top of each frittata, then bake for 15-20 minutes until golden and set in the center. Test by gently shaking the tin; there should be no wobble.
7. Step 7: Allow the frittatas to cool slightly before serving warm, or let them cool completely and chill for up to 24 hours.

Tips & Variations

• Try adding a pinch of smoked paprika or chili flakes for an extra kick that complements the chorizo.
• You can swap cheddar for mozzarella or feta for a different flavor profile.
• Use a non-stick muffin tin or silicone cases to easily remove the frittatas without breaking.

Storage

Store cooled frittatas in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a microwave or oven before serving. They also freeze well—wrap individually and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, regular potatoes work fine. Just make sure to slice them thinly so they cook evenly and fit well into the frittatas.

Can I prepare these frittatas in advance?

Absolutely. You can make them a day ahead, store them in the fridge, and reheat before serving. They also freeze well for longer storage.

Mini Chorizo, Pea & Potato Frittatas Recipe

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★★★★★

4.8 from 144 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 6 mini frittatas 1x

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Description

These mini chorizo, pea, and potato frittatas are a delicious and convenient bite-sized dish perfect for breakfast, brunch, or a light snack. Combining tender new potatoes, spicy chorizo, sweet peas, and melted cheddar cheese, they deliver a flavorful and satisfying meal that’s easy to prepare and bake in muffin tins.

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Ingredients

Scale 1x2x3x

Vegetables and Protein

• 4 new potatoes (about 150g)
• 60g chorizo, diced
• 75g frozen peas, defrosted
• Few sprigs of parsley, finely chopped

Egg Mixture

• 6 eggs, beaten

Cheese

• 50g cheddar, grated

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Instructions

1. Cook the Potatoes: Place the new potatoes in a small pan of boiling water and cook for 10-15 minutes until they are tender. Drain the potatoes well and leave them to steam-dry and cool completely.
2. Prepare the Oven and Muffin Tin: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a six-hole muffin tin with either paper or silicone cases for easy removal of the frittatas after baking.
3. Combine Ingredients: In a large bowl, mix the beaten eggs, diced chorizo, defrosted peas, finely chopped parsley, and season with salt and pepper to taste. Slice the cooled potatoes into rounds about the thickness of a £1 coin and gently fold them into the egg mixture, being careful not to break up the potatoes too much.
4. Fill the Cases: Spoon the mixture evenly into the prepared muffin cases, making sure each contains a balanced amount of potato, chorizo, and peas for even flavor in every bite.
5. Add Cheese and Bake: Sprinkle the grated cheddar cheese evenly on top of each filled muffin case. Place the tin in the oven and bake for 15-20 minutes until the frittatas are golden on top and set in the middle. To check doneness, gently shake the tin; there should be no wobble in the centers.
6. Cool and Serve: Allow the frittatas to cool slightly before serving warm. Alternatively, let them cool completely and refrigerate for up to 24 hours to enjoy as chilled snacks or quick meals later.

Notes

• Ensure potatoes are fully cooled before adding to the egg mixture to prevent them from breaking apart.
• Use a good quality chorizo for the best flavor; spicy or mild works according to preference.
• These frittatas can be made in advance and stored in the refrigerator for up to 24 hours.
• If you prefer, swap cheddar for another melting cheese like mozzarella or gouda.
• Reheat gently in the oven or microwave before serving if eaten warm after chilling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Keywords: mini frittatas, chorizo recipe, potato and pea frittata, breakfast muffins, savory muffins, easy brunch recipe