Mini Chorizo, Pea & Potato Frittatas Recipe
Introduction
These mini chorizo, pea, and potato frittatas make a perfect tasty snack or light meal. Packed with savory flavors and easy to customize, they’re great served warm or chilled.
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
- 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.
- 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.
- Step 3: In a large bowl, combine the beaten eggs, diced chorizo, defrosted peas, chopped parsley, and some seasoning.
- Step 4: Slice the cooled potatoes into rounds about the thickness of a £1 coin and add these to the bowl. Mix gently to combine.
- Step 5: Spoon the mixture evenly into the prepared cases, making sure each has some potato, chorizo, and peas.
- Step 6: Sprinkle the grated cheddar cheese on top of each frittata and bake for 15–20 minutes until golden and set in the middle.
- Step 7: Test doneness by gently shaking the tin; the frittatas should have no wobble. Allow them to cool slightly before serving warm, or cool completely to chill for up to 24 hours.
Tips & Variations
- Use smoked paprika or a pinch of chili flakes to add a bit more heat if you like spicier frittatas.
- Swap cheddar for feta or goat cheese for a tangier twist.
- For a vegetarian version, omit the chorizo and add sautéed mushrooms or roasted red peppers instead.
- Make mini frittatas in a silicone mold for easy removal and uniform shapes.
Storage
Store cooled frittatas in an airtight container in the fridge for up to 24 hours. Reheat gently in the oven or microwave before serving, or enjoy chilled as a convenient snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, waxy potatoes work best as they hold their shape well, but you can also use regular new potatoes or baby potatoes as substitutes.
Can I prepare these ahead of time?
Absolutely! Make the frittatas in advance and store them in the fridge. They’re great for quick breakfasts, lunches, or picnics when reheated or served cold.
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Mini Chorizo, Pea & Potato Frittatas Recipe
- Total Time: 40 minutes
- Yield: 6 mini frittatas 1x
- Diet: Low Salt
Description
These mini chorizo, pea, and potato frittatas are a savory and satisfying bite-sized snack or light meal. Made with tender new potatoes, spicy diced chorizo, sweet peas, fresh parsley, and topped with melted cheddar, these frittatas bake to a golden perfection. Perfect for breakfast, brunch, or a grab-and-go lunch, they offer a delicious combination of flavors and textures in easy-to-make individual portions.
Ingredients
Frittata Mixture
- 4 new potatoes (about 150g)
- 6 eggs, beaten
- 60g chorizo, diced
- 75g frozen peas, defrosted
- Few sprigs of parsley, finely chopped
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 when pierced with a fork. Drain the potatoes thoroughly, then leave them to steam-dry and cool completely.
- Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a six-hole muffin tin with paper or silicone cases to prevent sticking.
- Mix Ingredients: In a large bowl, combine the beaten eggs, diced chorizo, defrosted peas, finely chopped parsley, and season with salt and pepper. Slice the cooled potatoes into rounds roughly the thickness of a £1 coin, then gently fold these into the egg mixture, being careful not to break the potatoes.
- Fill Cases: Spoon the mixture evenly into the prepared muffin cases, making sure each contains a good balance of potato, chorizo, and peas.
- Add Cheese and Bake: Sprinkle the grated cheddar cheese evenly on top of each filled case. Bake in the preheated oven for 15-20 minutes, until the tops are golden and the frittatas are set in the center. To test, gently shake the muffin tin; the frittatas should have no wobble.
- Cool and Serve: Let the frittatas cool slightly before serving warm. Alternatively, allow them to cool completely and chill in the refrigerator for up to 24 hours for a convenient make-ahead option.
Notes
- The potatoes should be fully cooled before mixing to prevent the eggs from cooking prematurely.
- You can substitute the cheddar with a milder cheese if preferred.
- For a vegetarian version, replace the chorizo with a plant-based sausage or omit it completely.
- Serve the frittatas warm or cold; they reheat well in the microwave or oven.
- Use silicone muffin cases for easy removal and less waste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: mini frittatas, chorizo frittatas, pea recipes, potato recipes, breakfast muffins, baked egg recipes, savory muffins
