MAKES 6 PREP AND COOK TIME 30 MINUTES
These little bakes are a great way to use leftovers towards the end of the week. Instead of the chorizo and capsicum, you can add leftover chicken, steamed broccoli or peas to the mixture.
2 medium (400g) cream-fleshed potatoes (Agria or Nadine), chopped coarsely 170g chorizo, sliced thinly 1 small (150g) red capsicum, chopped 50g baby spinach ¼ cup loosely packed fresh flat-leaf parsley leaves 8 eggs, beaten lightly ½ cup (40g) grated parmesan cheese ¼ cup (60ml) cold water ½ cup (50g) grated mozzarella cheese
1 Preheat the oven to 180°C (160°C fan-forced). Line a six-hole Texas muffin pan (¾-cup/180ml) with caféstyle muffin papers. 2 Boil, steam or microwave the potato for 8 minutes or until just tender; drain. 3 Meanwhile, cook chorizo in a medium frying pan over medium heat for 5 minutes or until browned both sides; drain on paper towel. Add capsicum to same pan; cook, stirring, for 3 minutes or until softened. Divide potato, chorizo, capsicum, spinach and parsley between pan holes. 4 Combine eggs, parmesan and the water in a large jug; season. Pour the mixture evenly into pan holes. Top with grated mozzarella. Bake for 15 minutes or until a small sharp knife inserted into the centre comes out clean. Not suitable to freeze or microwave.
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