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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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