MINI CHORIZO, PEA & POTATO FRITTATAS
Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas
Provided by Cassie Best
Categories Lunch, Picnic
Time 43m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
- 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.
- 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.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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