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

Scale

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