Perry Street

Mini Potato, Gubben Chorizo & Cheese Frittata

3 x new potatoes – cooked, cooled and diced
6 x free range eggs  – lightly beaten with a splash of cream
60grm Gubben chorizo – diced
50grm Carrigaline cheddar, grated
2 x spring onions – finely diced
Handful of cherry tomatoes – halved
Handful of garden peas – defrosted
Handful of fresh parsley – finely chopped


  1. Heat the oven to 180C/160C fan/Gas 4.
  2. Line a six-hole muffin tin with muffin cases or silicone cases
  3. Gently mix the chorizo, spring onions, peas, parsley and potatoes, season lightly.
  4. Evenly divide the mixture into the cases and pour over the egg mixture.
  5. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the
  6. Ensure the frittatas are cooked by shaking the tin, they should be wobble free!
  7. Eat warm or cold.
  8. These frittatas will store well for 2 days in a fridge!

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