Mini chorizo, pea & potato frittatas

You can replace the chorizo with chopped chargrilled peppers and a pinch of smoked paprika to make these frittatas vegetarian.

MAKES 6 PREP 8 mins COOK 35 mins EASY

4 new potatoes (about 150g) 6 eggs, beaten

60g chorizo, diced

75g frozen peas, defrosted few sprigs of parsley,

finely chopped

50g cheddar, grated

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 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 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.

PER SERVING 172 kcals • fat 11g •

saturates 4g • carbs 5g • sugars 1g •

fibre 1g • protein 12g • salt 0.7g