Mini chorizo and tomato frittatas
Makes 12
Easy
Total time:
These easy canapés can be made ahead then reheated in a warm oven to serve. Chorizo, tomatoes and eggs are a classic Spanish combination that works so well together
Skip to ingredients
- 4 eggs
- 75ml double cream
- 2 tbsp plain flour
- 1 tbsp thyme leaveschopped
- finely grated to make 4 tbsp parmesan
- 50g sliced chorizochopped
- 50g sun-blush or semi-dried tomatoeschopped
- to garnish parmesan flakes and small thyme sprigs
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Generously butter a non-stick 12-hole tartlet or mini-muffin tin.
step 2
Mix the eggs, cream and flour together. Add the chopped thyme, grated parmesan, chorizo, sun-blush tomatoes and season.
step 3
Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and becoming golden.
step 4
Leave to cool for about 3 minutes before removing from the tray. Garnish with a flake of parmesan and a small thyme sprig.
