pack up a picnic

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.