Frittata are also known as Spanish omelette, they are thicker than a classic omelette and traditionally include potatoes. Mini frittata are just the right size for smaller hands and can be served warm or cold.
225g new potatoes, diced
75g chorizo, diced
50g parmesan cheese, grated
Small bunch spring onions, chopped
Sea salt and freshly ground black pepper
Makes 12 mini fritatta
Preheat the oven to 180c/gas 4. Line a 12 hole muffin tin with muffin cases or grease well.
Steam the potatoes for 15-20 minutes until tender, refresh in cold water and set aside.
Beat the eggs, milk and half the cheese together, add the chopped spring onions, season and mix well.
Place the cooked potatoes and diced chorizo into the muffin cases or holes of the muffin tins. Pour over the egg mix leaving sufficient room for the mixture to rise a little, sprinkle with the remaining cheese and bake for 18-20 minutes until the egg has set and there is no ‘wobble’.
Extracted from my latest book 200 Healthy Kids Recipes published by Sellers