Mini Chorizo Pea Potato Frittatas Recipes

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MINI CHORIZO, PEA & POTATO FRITTATAS



Mini chorizo, pea & potato frittatas image

Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas

Provided by Cassie Best

Categories     Lunch, Picnic

Time 43m

Number Of Ingredients 6

4 new potatoes (about 150g)
6 eggs, beaten
60g chorizo diced
75g frozen peas, defrosted
few sprigs of parsley, finely chopped
50g cheddar, grated

Steps:

  • Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
  • 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.
  • 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.

Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

CHORIZO AND POTATO MINI FLAUTAS



Chorizo and Potato Mini Flautas image

Provided by Marcela Valladolid

Categories     appetizer

Time 45m

Yield 12 to 14 servings

Number Of Ingredients 9

2 tablespoons vegetable oil, plus more for frying the tortillas
1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
1/4 cup finely chopped onions
6 ounces raw pork chorizo, removed from casing
10 corn tortillas
1 head iceberg lettuce, shredded, for serving
Crumbled queso fresco, for serving
Mexican crema, for serving
Store-bought salsa, for serving

Steps:

  • In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool.
  • Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold.
  • In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
  • Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.

CHORIZO-POTATO FRITTATA



Chorizo-Potato Frittata image

Make and share this Chorizo-Potato Frittata recipe from Food.com.

Provided by Mommy Diva

Categories     One Dish Meal

Time 25m

Yield 6 wedges

Number Of Ingredients 11

3 tablespoons extra virgin olive oil (EVOO)
1/4 lb chorizo sausage, casing removed and chopped
2 large boiling potatoes, cut in half and thinly sliced (white)
1 small onion, thinly sliced
4 garlic cloves, chopped
12 extra-large eggs (or 1 quart of pasteurized egg yolks)
1/3 cup half-and-half (eyeball it)
1 teaspoon salt
black pepper
1/4 lb manchego cheese, grated
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Steps:

  • Preheat oven to 400°F.
  • Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat.
  • Add EVOO and chorizo, and cook until the chorizo is crispy, about 3 minutes.
  • Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes (until the potatoes are tender).
  • Add the garlic and continue to cook for 1 minute.
  • Beat eggs together with half-and-half then whisk in the salt and pepper.
  • Pour the eggs over the filling and let the eggs set.
  • Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
  • When the frittata has set, sprinkle with the cheese and transfer to the oven.
  • Cook for 10-12 minutes until top is deep golden brown.
  • Remove and let stand 5 minutes.
  • Garnish with parsley, if desired,then cut into wedges and serve.
  • Enjoy! ;).

Nutrition Facts : Calories 380.2, Fat 26.3, SaturatedFat 8.1, Cholesterol 438.3, Sodium 791.9, Carbohydrate 14.8, Fiber 1.4, Sugar 1.5, Protein 20.4

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