Perry Street Café's Mini Potato, Gubbeen Chorizo & Cheese Frittatas
A Cork-centric take on a Mediterranean favourite.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
3 new potatoes - cooked, cooled and diced
6 eggs - lightly beaten with a splash of cream
60g Gubbeen chorizo - diced
50g Carrigaline cheddar - grated
2 spring onions - finely diced
Handful of cherry tomatoes – halved
Handful of garden peas – defrosted
Handful of fresh parsley - finely chopped
Method
Heat the oven to 180°C/Gas 4.
Line a six-hole muffin tin with muffin cases or silicone cases.
Gently mix the chorizo, spring onions, peas, parsley and potatoes, season lightly.
Evenly divide the mixture into the cases and pour over the egg mixture.
Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle.
Ensure the frittatas are cooked by shaking the tin, they should be wobble free.
Eat warm or cold.
These frittatas will store well for 2 days in a fridge.
