TODAY’S RECIPE: Mini chorizo, pea & potato frittatas

IDEAL for children’s lunchboxes. Makes: 6.

Ingredients

4 new potatoes

6 eggs, beaten

60g chorizo, diced

75g frozen peas, defrosted

Few sprigs of parsley, finely chopped

50g Cheddar, grated

Method

1 Cook potatoes in boiling water for ten minutes until tender. Drain, then leave to steam-dry and cool.

2 Heat oven to 180c/160c fan/gas 4. Line six-hole muffin tin with paper or silicone cases. Tip eggs, chorizo, peas, parsley and seasoning into a bowl. Slice cooled potatoes into rounds the thickness of £1 coin and add to bowl. Mix gently.

3 Spoon mixture into cases. Sprinkle cheese on top and bake for 15 minutes until golden and set in middle. Check by shaking tin gently — there should not be a wobble. Eat warm or chill for up to 24 hours.

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