Mini chorizo, pea & potato frittatas

• new potatoes↗4

  (about 150g)

• eggs↗6

  beaten

• chorizo↗60g g

  diced

• peas↗75g frozen g

  defrosted

• parsley↗few sprigs of

  finely chopped

• cheddar↗50g g

  grated

Step-by-step instructions

1. 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. 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. 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.